While spring also means ramps, leeks, spring onions, radishes and peas, my heart beats only for asparagus. Verdant, grassy, crispy-crunchy — though is site is already full of asparagus recipes (see here, here, here, here and here), there’s always space for more.
In my endless quest to create easy lunch-friendly recipes, I inevitably go back to the same formula: some sort of grain (quinoa, rice, orzo, etc.) + roasted or sauteed (or sometimes fresh!) vegetables + possibly a protein and some sort of makeshift dressing. It’s an infinite well of ideas, and can be adapted for whatever season (it’s no wonder that I already have winter, fall and summer versions).
And now, a spring version. This spring lentil salad takes advantage of the season’s first asparagus, as well as white beans, ricotta salata and, to really take this over the top, shards of crisped prosciutto. Asparagus and prosciutto are always delicious together, but in my experience, prosciutto always gets super clumpy and weird in salads. My solution was to saute it until it got crisp and the porky salty goodness intensified, and the hardest part was not eating all of the prosciutto crumbles while the asparagus sauteed on the stove. (Thankfully, that doesn’t take very long — the entire meal comes together in less than 30 minutes.)
The end result is a gorgeous salad that screams spring. ‘Bout time already! …