•• Radish Tartines with Green Butter

H A N D B O O K

Asparagus and Spring Onion Salad with Seven-Minute Eggs

ACTIVE 20 MIN; TOTAL 25 MIN SERVES 4

Spring onions are the sweetest of the year, and they play well in this salad with firstof-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that’s perfect with the rich, jammy egg yolks. If spring onions aren’t available, you can substitute scallions.

2 qt. water 2 Tbsp. kosher salt, plus more to taste 4 large eggs 1 lb. thin to medium asparagus, trimmed and halved crosswise 2 small spring onions (about 3 oz.), greens trimmed and thinly sliced crosswise (about 1/2 cup), bulbs thinly sliced lengthwise (about 1/2 cup), divided 1/4 cup plus 2 Tbsp. grapeseed oil 3 Tbsp. sherry vinegar 2 Tbsp. minced peeled fresh ginger 2 tsp. soy sauce 3 oz. tender spring lettuces, roughly torn if large (about 6 loosely packed cups) Toasted sesame seeds, for garnish Whipped feta, ricotta, or labneh, for serving (optional)

1. Fill a large bowl with ice water; set aside. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in salt. Carefully add eggs; cook 7 minutes. Using a slotted spoon, transfer eggs to ice water in bowl. 2. Add asparagus to boiling water; cook over medium-high, stirring occasionally, until crisp-tender, about 2 minutes. Transfer asparagus to ice water with eggs; let cool 3 minutes. Remove eggs, and peel; cut in half lengthwise, and set eggs aside. Drain asparagus, and pat dry; set asparagus aside. 3. Whisk together spring onion greens, oil, vinegar, ginger, and soy sauce in a medium bowl. Toss together spring onion bulbs, spring lettuces, asparagus, and half of dressing (about 1/2 cup) in a large bowl. Season with additional salt to taste. Top salad with jammy eggs, and garnish with sesame seeds. Serve salad over whipped cheese, if desired. Serve with remaining dressing. WINE Medium-bodied French rosé: 2020 Domaine de Fondrèche Ventoux

The slightly runny yolks from the jammy eggs add a luxurious, velvety texture to this punchy, bright salad.

ACTIVE 20 MIN; TOTAL 40 MIN SERVES 4

The traditional English toad-in-the-hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the classic but stars tender baby carrots and spring onions for a flavorful spring twist.

2 Tbsp. extra-virgin olive oil 2 Tbsp. unsalted butter 6 oz. small multicolored carrots (about 10 carrots), trimmed 6 oz. small spring onions (about 4 onions), green parts cut into 3-inch pieces and bulbs halved lengthwise 4 (1-oz.) breakfast sausage links 1 tsp. finely chopped fresh thyme 2 tsp. kosher salt, divided 1 tsp. black pepper, divided 3 large eggs 3/4 cup whole milk Pinch of freshly grated nutmeg 3/4 cup all-purpose flour (about 31/4 oz.) Finely chopped fresh flat-leaf parsley, for garnish

1. Preheat oven to 425°F. Combine oil and butter in a 12-inch cast-iron skillet, and heat in preheated oven 10 minutes. Carefully remove hot skillet from oven. Add carrots, spring onion greens and bulbs, sausage links, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet, and toss to coat. Spread mixture in an even layer. Roast at 425°F until vegetables and sausages are sizzling and just starting to brown, about 8 minutes. 2. Meanwhile, whisk together eggs, milk, nutmeg, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl until well combined. Add flour, and whisk until batter is very smooth. 3. Remove skillet from oven, and transfer vegetables and sausages to a plate. Do not wipe skillet clean. Immediately pour batter into hot skillet, and quickly arrange vegetables and sausages on top, leaving a 1/2-inch border. Bake at 425°F until puffed, golden brown on edges, and set in center, 22 to 28 minutes. Remove from oven. Garnish with parsley, and serve immediately. WINE Lively, juicy sparkling wine: NV Mionetto Prosecco Brut

Working fast is the key to this spring showstopper. Roast the sausage and vegetables first to make the final assembly easy.