Spring’s Temptations

Throughout the winter months, hearty soups, filling stews and rich pasta dishes have been the staples of my repertoire. But now that spring is here, I am looking forward to lighter fare. From a culinary point of view, the spring market has many temptations. Young, tender asparagus; fresh peas; bunches of dark green watercress; spring lamb; and juicy, plump strawberries will all come into their prime in the weeks ahead.

A trip to the grocery several days ago inspired purchases of asparagus, brown crimini mushrooms, sweet onions and assorted greens. I combined the ingredients to make a spring salad, slicing the mushrooms and onions thin, blanching the asparagus and cutting it into one-inch pieces and tearing the greens into bite-sized bits. Then I created a light orange and balsamic vinegar dressing to coat the vegetables and greens.

I love the airy, delicate taste of this salad and offered it as a main course to two friends for lunch one day and as part of a family supper one evening. It would also make a fine first course for a spring dinner. You could follow it with a garlic-studded roast leg of lamb, red-skin potatoes sprinkled with herbs and fresh peas. Scoops of store-bought strawberry sorbet garnished with sliced strawberries and sprigs of mint would make a good dessert.

SALAD OF ASPARAGUS, MUSHROOMS AND GREENS

DRESSING

1 1/2 tablespoons balsamic vinegar

1 1/2 teaspoons finely grated orange peel

2 1/2 teaspoons fresh orange juice

1/4 teaspoon salt

4 1/2 tablespoons olive oil

1 1/2 tablespoons chicken stock

Whisk vinegar, orange peel and juice and salt in non-reactive bowl to blend. Whisk in oil, then stock. (Dressing can be made 1 day ahead. Cover and refrigerate. Whisk well before using.)

SALAD

3/4 to 1 pound asparagus, tough ends trimmed and discarded

1/4 pound brown or white mushrooms

1/2 small red onion

5 to 6 cups cleaned mixed greens, torn into bite-sized pieces (Boston, red leaf and spinach work well)

Salt, pepper

Cook asparagus in boiling water over medium-high heat just until tender, about 3 minutes. Drain asparagus in colander and place under cold running water to stop cooking process. Pat asparagus dry and cut diagonally into 1-inch pieces.

Slice mushrooms and onion into paper-thin slices. Place asparagus, mushrooms and onions in large salad bowl. Add half of dressing and toss with vegetables. Let marinate 15 minutes. Add mixed greens and toss with enough remaining dressing to coat greens well. Taste salad and add salt and pepper to taste. Serve immediately.

Makes 6 servings.

Each serving contains about:

120 calories; 166 mg sodium; 0 cholesterol; 11 grams fat; 6 grams carbohydrates; 3 grams protein; 0.98 gram fiber.