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By Root 596 0

mint, parsley, garlic, and walnuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add 2 tablespoons of the cheese and pulse a few times to combine. Season with salt and pepper. The pesto can be made up to 4 hours in advance, covered, and refrigerated.

Divide the asparagus into 8 bundles and wrap each bundle with a slice of prosciutto. Place on a platter, drizzle each bundle with some of the pesto, and garnish with the lemon zest and remaining cheese. Serve warm or at room temperature.

Grilled Asparagus Chopped Salad with Creamy Meyer Lemon Vinaigrette and Grilled Pita Chip Croutons

I have had this beautiful salad on the menu at my restaurant Bar Americain since the day it opened and it still continues to be one of the most popular dishes. If you can get your hands on fresh Meyer lemons during their season from November to January, use them for this vinaigrette. If they are not available, simply use three parts fresh lemon juice to one part fresh orange juice as a substitute in the vinaigrette. A Meyer lemon is thought to be a cross between a lemon and a mandarin orange.

Serves 4 to 6

2 pocketless pita breads

Olive oil

Kosher salt and freshly ground black pepper

4 cups mesclun greens

½ pint grape tomatoes, halved

8 ounces aged white Cheddar cheese, cut into ½-inch dice

1 English cucumber, cut into ½-inch dice

½ cup black olives, pitted and coarsely chopped

1 cup canned chickpeas, drained, rinsed, and drained again

Perfectly Grilled Asparagus, cut into 1-inch pieces

Meyer Lemon Dressing (recipe follows)

Heat your grill to high.

Brush the pita on both sides with oil and season with salt and pepper. Grill until golden brown and crispy, about 1 minute per side. Remove the pita to a cutting board and cut each pita in half. Cut each half into ½-inch slices.

Combine the mesclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat; season with salt and pepper. Drizzle with more of the dressing and top with the pita chips.

Meyer Lemon Dressing

Makes approximately ¾ cup

¼ cup fresh Meyer lemon juice or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice

1 tablespoon red wine vinegar

2 teaspoons honey

1 tablespoon mayonnaise

2 teaspoons Dijon mustard

1 teaspoon whole-grain mustard

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

2 tablespoons chopped fresh tarragon leaves

Whisk together the Meyer lemon juice, vinegar, honey, mayonnaise, both mustards, and salt and pepper to taste in a medium bowl. Slowly whisk in the oil until emulsified and then stir in the tarragon.

Asparagus Vinaigrette

This classic recipe always seems to be made with bottled Italian dressing, which is usually loaded with preservatives and lots of sugar. It’s just as easy to prepare a homemade vinaigrette, and the result will be much more flavorful. This recipe is perfect to take along on picnics and can be made a couple days in advance because the longer it sits, the better it tastes.

Serves 4

3 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey

2 cloves garlic, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley leaves

2 teaspoons finely chopped fresh oregano leaves

¼ teaspoon red chile flakes

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ extra-virgin cup olive oil

Perfectly Grilled Asparagus

¼ cup freshly grated Parmigiano-Reggiano

Whisk together the vinegar, lemon juice, honey, garlic, parsley, oregano, chile flakes, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified.

Place the asparagus in a medium baking dish, pour the vinaigrette over, and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Sprinkle with the cheese just before serving.

Grilled Asparagus with Grilled Tomato–Tarragon Vinaigrette and Hard-Boiled Eggs

Asparagus and eggs are a classic pairing, whether in a dish