Prosciutto wrapped asparagus and arugula salad

1 lb. thin asparagus

2 Tbsp. olive oil plus more for brushing

salt and freshly ground pepper

½C panko crumbs

2 garlic cloves, peeled and minced

2 Tbsp. freshly grated Parmesan cheese

2 Tbsp. Italian parsley

2 tsp. finely grated lemon zest

12 thin slices prosciutto

3C baby arugula

1/2C shaved Parmesan

½ C whole toasted almonds, coarsely chopped

Vinaigrette

2 Tbsp. balsamic vinegar

1 Tbsp. sherry wine vinegar

2 tsp. honey mustard

5 Tbsp. olive oil

salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar.  Brush the asparagus with olive oil and grill or roast in the oven until almost tender.  Let cool.  In a sauté pan heat 2 tablespoons olive oil, add the panko and garlic and cook, stirring, until crumbs are golden and crisp.  Remove from the heat and let cool slightly, then stir in the Parmesan, parsley and lemon zest.  Season with salt and pepper to taste.

Divide the asparagus into 6 even piles.  On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly.  Set an asparagus pile on each prosciutto pair and roll up.  Grill the bundles on moderately  high heat, turning, until the asparagus are tender and prosciutto is crisp.  Toss the arugula with vinaigrette to coat and add the Parmesan

Prosciutto wrapped asparagus and almonds.  Divide the arugula mixture among six plates and place the asparagus bundles on top of each.  Sprinkle each with some of the panko mixture.

MAKES:  6 servings

Asparagus, snow pea and pea sprouts salad with ricotta

1C ricotta cheese

2 tsp. lemon zest

salt and freshly ground pepper

1 lb. fresh fava beans, shelled (about ½ cup)

½ lb. snap peas, cooked in boiling salted water until crisp-tender,  

  rinsed, drained and halved lengthwise

1 lb. asparagus, tough stalks discarded, cooked in boiling salted

  water until crisp-tender, rinsed and drained, cut in half lengthwise

1 Tbsp. Italian parsley leaves, chopped

1 Tbsp. mint leaves, chopped

1C baby arugula

1C pea shoots

1/3C toasted hazelnuts, skinned and chopped

vinaigrette

2 Tbsp. pear vinegar

1 Tbsp. sherry wine vinegar

1 tsp. honey mustard

4 Tbsp. olive oil

salt and freshly ground pepper to taste

Shake vinaigrette ingredients together in a jar.  In a medium bowl, whisk ricotta cheese with lemon zest, salt and pepper to taste.  In a medium pan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes.  Drain and cool under cold running water, then squeeze the fava beans from their skins. Toss with herbs and one tablespoon of vinaigrette.

Toss asparagus and snow peas with remaining vinaigrette.  Add the arugula, pea sprouts and hazelnuts and toss again.  Divide among plates and spoon the ricotta and favas over the top.

MAKES:  6 servings

Fingerling Potato Salad w/grilled onions

1-1/2 lb. fingerling potatoes, roasted, cooled and cut in half

  crosswise

2 red onions, grilled, slices separated and cut into one-inch pieces

½ lb. asparagus spears (optional), roasted in a 400F oven until tender,

  cut in half

1/3C toasted walnuts

1/2C sour cream

2 Tbsp. honey mustard

3 oz. creamy blue cheese

2 Tbsp. white wine vinegar

salt and freshly ground pepper

1C baby arugula

Combine the sour cream, mustard, blue cheese and vinegar together and season with salt and pepper to taste.  Toss the potatoes with the dressing, grilled onions and roast asparagus.  Add the walnuts and arugula and toss again.

MAKES:  6 – 8 servings

Fresh Asparagus and Arugula Frittata

2 Tbsp. unsalted butter

5 or 6 large eggs

2 Tbsp. cream

salt and freshly ground pepper to taste

8 asparagus spears, roasted, cut into one-inch pieces

2C fresh arugula or greens of choice, cooked, squeezed dry, chopped

2 – 3 pieces prosciutto, cut into strips (optional)

1/2C freshly grated Parmesan or cheese of choice

2 Tbsp. Parmesan cheese (for the top)

Preheat oven to broil.  Melt butter in a medium non-stick, oven-proof sauté pan.  Meanwhile, beat the eggs, cream, salt and pepper together and fold in the asparagus, arugula, prosciutto and parmesan cheese.  When the butter is hot, pour in the egg mixture and cook until the bottom of the frittata is firm, shaking occasionally – about 10 minutes. 

Sprinkle the top with remaining 2 tablespoons cheese and place under the broiler.  Broil until the mixture is firm and bubbly.  Shake the frittata out onto a serving platter.  Cut into wedges and serve.

MAKES:  4 to 6 servings