Wild Figs & Fennel.

This document features several recipes from the book "Wild Figs and Fennel" by Letitia Clark. The recipes include instructions for making asparagus pasta, braised chicken with grapes and fennel, cherry and mascarpone custard crostata with olive oil pastry, and vegetarian non-meatballs. The recipes are described in detail, including ingredients and cooking instructions. The document also includes photographs of the finished dishes. [Extracted from the article]