A beautiful bowl of green for supper – so pleasing.
This salad is a great way to celebrate spring and the arrival of the first Island asparagus.
It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.
When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.
The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.
The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.
