Spring Green Salad
Roasted Asparagus, Prosciutto & Fried Egg

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The pickings at your local farmer's market might remain a bit slim for another few weeks, but fresh produce has finally begun to trickle in!

Beyond being the first sign of good things to come, these spring vegetables can be cherished in their own right for the bright flavors they bring to our winter-weary tables.

Asparagus is definitely the king of spring produce.

 

Pencil thin or thick as cigars, take the spears any way you can find them! Look for ones that are firm, not rubbery, with tightly closed tips.

Try asparagus steamed and sprinkled with simple lemon juice, or drizzled with olive oil and roasted under the broiler, as in the recipe below. Either way, be careful of overcooking it since one of the best things about asparagus is its tender bite.

Keep your eye out for ramps, another spring favorite.

These are in the onion family and taste like a cross between garlic and shallots. Both the white bulb and the leafy greens are edible.

Ramps have a blink-and-you-miss-it season, so buy then while you can. Thinly sliced, they make a great addition to vegetable stir-fries, frittatas and salads. They also pair well with the sweet, earthy flavor of baby potatoes, which are likewise starting to appear at markets.

And we can't talk about spring produce without giving a nod to rhubarb. The season for rhubarb graciously overlaps with the season for strawberries, allowing us to combine them in pies, cobblers and jams. These are delicious, but also be sure to appreciate rhubarb's merits on their own. The sweet-tart flavor is a refreshing way to end a meal and celebrate the brief spring season while it lasts.

Spring Green Salad of Roasted Asparagus, Prosciutto and Fried Egg

Serves 4

Ingredients

Preparation

Adjust an oven rack to within 6 inches of the top of the oven and pre-heat the broiler for 5 minutes.

If the bottoms of the asparagus look dry and woody, gently snap the ends off. The asparagus will naturally break where the stem is still fresh. Lay the asparagus on a sheet pan in a single layer and drizzle with a bit of olive oil. Use your hands to roll the asparagus until it's evenly coated. Sprinkle with salt and pepper.

Broil the asparagus for 10-15 minutes, stirring occasionally, until they are slightly wrinkled and brown in spots. Asparagus can be broiled ahead of time and served cold or room temperature.

Toss the greens with the lemon juice, salt and pepper. Taste a few greens and adjust seasonings if necessary. Feel free to add a few teaspoons of olive oil, but I find the simple greens by themselves are the best balance to the rich egg yolk.

Arrange the greens on individual plates. Top with ribbons of prosciutto. Divide the asparagus between the plates and lay them on the top of the salad.

 

Place a skillet over medium heat. Add a teaspoon of oil and swirl to coat the pan.

Crack one of the eggs against the side of the pan and slowly release it into the hot pan. Try to let the whites run out first and then the yolk -- the whites will begin to set and keep the yolk centered. Cook as many eggs as possible without crowding.

The eggs are done when the white is set but the yolk is still soft. If it doesn't seem like the whites are completely setting, cover the pan with a lid for a few minutes.

 

Top each salad with a fried egg and a sprinkle of cheese. Serve immediately.

 

Flatbread with New Potatoes, Ramps & Asiago

Makes 2 flatbreads, serving 4-6 as a main course or 8-10 as an appetizer

Ingredients

Preparation

Put all the potatoes in a pan and fill with enough water to cover. Set the pan over high heat and bring to a boil. Once boiling, reduce heat to medium and add four tablespoons of salt to the water.

Flatbread with New Potatoes, Ramps & Asiago

Cook until the potatoes are tender and can be easily pierced with a fork or skewer, 20-30 minutes. Drain and set aside until the potatoes are cool enough to handle.

Move an oven rack to the lower-middle position and preheat the oven to 450 F. If you have a pizza stone, put it on the rack to preheat now.

Trim the ramps of any roots or withered stems. Slice into thin rounds, including the whites and greens. If the ramps are large, cut them in half through the root before slicing.

Divide the pizza dough into two equal portions and place each on a large square of parchment paper. Use the heels and sides of your hands to gently flatten the pizza and spread it to a circle roughly 12 inches in diameter.

The dough should stick to the parchment as you roll it out. If it sticks to your hands, dust your hands with flour and continue rolling. If the rounds shrink back, let the dough rest for a few minutes before continuing.

Cover the rounds with plastic wrap and let them rest while you prepare the potatoes.

Use a fork or potato masher to begin breaking up the potatoes. Add the milk, rosemary, 2 teaspoons of salt, and a generous handful of ramps. Ramps can range in potency, so start off with a smaller amount, taste the mash, and then add more as desired. As you mash, try to leave the potatoes fairly chunky.

Brush each round of dough with olive oil and then spread on a layer of mashed potatoes. It's easiest to use your hands for this step so the potatoes don't get too compacted.

If using a pizza stone, transfer the first pizza directly onto the stone using a peel or the back of a cookie sheet. If you don't have a pizza stone, transfer the pizza to a cookie sheet and then bake.

Bake for 10-15 minutes, rotating the pizza once. The pizza is done when the crust is golden and the potatoes are becoming crispy. Sprinkle the pizza with another handful of ramps and 1/2 cup of asiago cheese. Bake for another minute and then transfer the pizza to a cooling rack. Repeat with remaining round of pizza.

Let both pizzas cool slightly before slicing. Peel the parchment off the bottom before serving.

Basic Pizza Dough

Makes about 1 pound of dough, enough for two 12-inch pizzas

Ingredients

Preparation

In a medium mixing bowl, dissolve the yeast in the water. Add one cup of flour and the salt, and stir until it becomes a thick batter. Add another cup of flour and stir until it forms a shaggy dough.

Sprinkle the counter with flour. Turn the dough onto the counter and knead until it forms a smooth elastic ball, 8-10 minutes. As needed, add more flour one tablespoon at a time to prevent the dough from sticking to your hands or the countertop.

Film a clean bowl with oil. Put the dough inside, cover with plastic wrap, and set it in a warm place until the dough has doubled in bulk, about one hour. The dough can be used immediately or else refrigerated for up to five days. If refrigerated, allow the dough to come to room temperature before using.

 

Rhubarb Granita

Serves 4

Ingredients

Preparation

In a medium saucepan, combine the rhubarb, 1/4 cup of sugar, lemon juice and a pinch of salt. Set over medium heat. Stirring frequently, cook until the rhubarb has completely cooked down and large pieces break apart easily with a spoon, 20-30 minutes.

 

Rhubarb Granita

Still over the heat, add the cinnamon and vanilla. Taste the mixture and add up to another 1/4 cup of sugar. It should taste pleasantly tart. Remove from heat, mash the rhubarb into a uniform consistency, and let it cool to room temperature.

Pour the rhubarb into a shallow baking dish. The liquid should be about 1/2-inch thick.

Freeze for 1/2 hour and then rake it with a fork. At this point, the rhubarb will still be mostly liquid.

 

Continue freezing and raking every half hour.

The granita will become increasingly slushy and then finally freeze into flakes. The whole freezing process will take about three hours.

Scoop the granita individual cups and serve. Leftover granita can be stored in an airtight container in the freezer for up to a week. Fluff with a fork before serving.

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