Asparagus, arugula, chives! Oh my! It must be spring. photo by: Nancy Duran

And…. we’re back! Spring seems to be finally springing this week and it’s about time I say. Farmers’ markets all over the county will be opening this weekend, including my local TaSH market in Tarrytown. In honor of what you’re bound to find there, I give you my Spring Celebration Salad. Happy spring everyone!

Serves 4 as an appetizer or light lunch

Salad
1 bunch asparagus, woody ends snapped off
1 tablespoon olive oil
Salt and freshly cracked black pepper to taste
4 extra large eggs
4 large handfuls of baby arugula
1/3 cup pistachios, toasted

Honey, Lemon, Chive Vinaigrette
2 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons finely snipped fresh chives
1/3 cup extra virgin olive oil

Preheat the oven to 400°F.

Place the trimmed asparagus on a rimmed baking sheet and drizzle with oil. Toss to coat. Season with salt and pepper. Roast for 5 to 7 minutes, depending on the thickness of the spears, until tender.

Place the eggs in a medium saucepan and fill with enough water to just cover the eggs. Place over high heat and bring to the boil. Reduce the heat slightly to simmer for 4 minutes; drain. To stop the eggs from cooking and keep them at the soft boil stage, peel immediately under cold running water.

Meanwhile, make the Honey, Lemon, Chive Vinaigrette: In a screw-top jar, combine all the ingredients and shake vigorously to combine.

To assemble the salad, divide the asparagus between 4 plates, top each plate with a large handful of arugula. Split the eggs in half widthwise and place two halves on each plate. Scatter over pistachios and drizzle with Honey, Lemon, Chive Vinaigrette. Season to taste with salt and pepper and serve immediately.

Nutritional analysis based on 4 servings (does not include salt and pepper to taste):
Calories 365, Fat 32g, Sodium 87mg, Carbohydrate 12g, Fiber 4g, Sugar 7g, Protein 12g