Have you had enough of the winter root vegetables yet? Don’t get me wrong, there’s nothing wrong with them. In October. But by April, I’m SO over parsnips and potatoes, and I’m craving something fresh, green, and with a much shorter shelf life. Thank heavens it’s asparagus season! I’m seeing those lovely pencil thin asparagus all over the place, and while I do realize you can get asparagus most of the year, there’s just nothing like spring asparagus. So tender, thin and crisp, they’re just screaming to be used in a fresh salad.
Since it will be a while before really good tomatoes make their appearance, cherry or grape tomatoes are just perfect for this salad. And make sure you use fresh lemons for the vinaigrette. Such simple, clean flavors here. Continue Reading..