First of the Season Asparagus

With soft-boild egg, grilled lemon, and prosciutto chips

SALAD INGREDIENTS:

6 large organic eggs
1/2 pound thing asparagus
4 cups assorted cress (pepper,water,etc) or arugula
1 Meyer lemon thinly sliced
10 thin slices of prosciutto
Salt Pepper to taste

DRESSING INGREDIENTS:

2 tablespoons poppy seeds
1/2 cup olive oil
1/4 cup rice wine vinegar
4 dried apricot slices
Salt and Pepper to taste

DIRECTIONS:

PRE-HEAT oven to 375 degrees. Arrange the slices of prosciutto on a cooling rack over a baking sheet. Bake in oven for 15 min or until crispy. Allow to cool.

BRING a saucepot of water to a rolling boil. Gently place your eggs into the pot and allow to boil for 7 min. Remove the eggs with a slotted spoon and place into a bowl of ice water. You can serve these either warm or completely chilled. Peel before eating.

USING a hot grill pan or an outdoor grill. lightly dress your think asparagus with olive oil. Salt, pepper. Grill on each side for about 30 sec. Transger the asparagus to a plate and allow to cool. While the grill is still hot. Place the lemon slice onto the grill. Cook on each side for about 1 min. Make sure not to overcook these or they will be too soft. Remove and allow to cool.

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          As WE TEETER between seasons. Our favorite ingredients of Late winter and early spring are beginning to poke their heads out early season are tender and easy to prepare in a number Of ways This salad recipe is one Chef JohnSilva Of Culinary Eye Like"' to do With a few different preparations to accent the nutty.

BEST OF ALL, this is of those recipes that works for any occasion. Eggs and prosciutto make it perfect for weekend brunch: it is simple enough for a weeknight impressive as an appetizer for dinner party.

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FOR the remaining aspargus. Place a medium bowl of ice water next to your cutting board. Use a vegetable peeler to shave thin ribbons and place these into the bowl. (This will prevent browning and make the ribbons nice and crunchy).

FOR the dressing: add the olive oil, vinegar, apricot, salt and pepper to a blender and pluse until well combined. Season with salt and pepper to desired flavor and then mix in the poppy seeds.

TO PLATE: combine the cress, asparagus, and lemon in a large bowl. Dress lightly and toss to combine. Garnish with the prosciutto crisps and soft-boild egg.