Recipes: Asparagus dresses up in this springy dinner party

Selected places across the country are still getting frost in the morning other climes are sunny and warm already No matter Let s move on to springtime in the kitchen We need renewal and the green promises And if it means cheating a little asparagus from elsewhere peas from the freezer so be it It s been a long winter Asparagus absolutely qualifies as a signal of spring and what better way to celebrate the season than a salad of them A platter of green spears bathed in a mustard-tinged vinaigrette would be perfectly fine But for a celebratory dinner it s nice to dress things up a bit with finely slivered raw beets a shower of dill parsley and mint leaves and chopped or quartered soft-cooked egg A limited thin slices of prosciutto complete the colorful assembly For the best flavor look for the freshest firm shiny asparagus available whether pencil thin medium or hefty then give them a minimal minutes in simmering salty water before letting them cool to room temperature on a clean towel For carnivores springtime and lamb are synonymous so in honor of the season I braised a succulent lamb shoulder with white wine and aromatics A braise is practical too since it can be prepared well in advance of serving even a day ahead Though boneless roasts can be determined at majority butchers you could also braise thick-cut bone-in shoulder chops tied together But could you roast a leg of lamb or a couple of lamb racks instead Yes or you could cook chops on the grill or under the broiler especially since the real star of this main is a m lange of greens chard kale or large spinach and beans punched up with rosemary hot pepper and orange zest It s thrilling if you can find fresh fava beans If not frozen peeled favas are available at Middle Eastern groceries Or use frozen edamame baby limas green peas or a combination If none of those are options where you are toss the cooked greens with lentils or small white beans for an extremely pleasing combination For dessert a bowl of strawberries and cream is invariably a winner But consider a lemony spongecake topped with strawberries and cream which may well generate applause It s worth seeking out smaller strawberries which tend to be riper and sweeter than the large white-shouldered type The cake is doused with a syrupy lemon glaze made from lemon juice limoncello and powdered sugar Lacking limoncello use triple sec or an orange liqueur Get the cake good and soggy and take care when whipping the cream As with so a large number of of life s instances leaving it on the looser side keeps it luxurious Herby Asparagus Salad With Beets and Prosciutto Asparagus is absolutely a symbol of spring so what better way to celebrate the season than by centering them in a salad A platter of green spears bathed in a mustard-tinged vinaigrette would be perfectly fine but for something more celebratory it s nice to dress things up with finely slivered raw beets a shower of dill parsley and mint leaves and chopped or quartered soft-cooked egg A limited slices of prosciutto complete the colorful assembly For the best flavor look for the freshest firm shiny asparagus available whether pencil thin medium or hefty By David Tanis Yield servings Total time minutes INGREDIENTS For the vinaigrette tablespoons lemon juice tablespoon white wine vinegar tablespoon Dijon mustard Salt and black pepper cup extra-virgin olive oil For the salad bunch medium asparagus about to spears medium red beet raw peeled and julienned tablespoons tarragon leaves from sprigs tablespoons dill sprigs from stems About tablespoons parsley leaves from or so stems About tablespoons mint leaves from to large sprigs -minute boiled eggs peeled and roughly chopped thin slices of prosciutto DIRECTIONS Make the vinaigrette Put lemon juice and vinegar in a small bowl Stir in mustard to dissolve Add a good pinch of salt and a few freshly ground pepper Slowly whisk in the olive oil Prepare the salad Snap off the tough ends of the asparagus In a large pot bring abundantly salted water to a low boil Add asparagus and cook until just tender to minutes depending on their width Remove and spread out on a kitchen towel to cool Set aside Divide cooked asparagus spears among plates Put beets in a small bowl season with a pinch of salt and tablespoon vinaigrette Top asparagus with dressed beet Scatter herbs over each plate then sprinkle with chopped egg Drizzle vinaigrette over everything Tear prosciutto into wide ribbons drape ribbons over each plate Serve Lamb Shoulder With Greens and Beans Lamb Shoulder with Greens and Beans This lamb braise is a great option for hosts since it can be prepared up to a day ahead Food Stylist Rebecca Jurkevich David Malosh The New York Times Spring and lamb are synonymous so in honor of the season make this succulent lamb shoulder braised with white wine and aromatics While the lamb is of class a showstopper the real star is a m lange of greens chard kale or large spinach and beans punched up with rosemary hot pepper and orange zest Look for fresh favas or substitute the peeled frozen variety discovered at Middle Eastern grocery stores frozen edamame baby limas green peas or a combination An ideal dinner party main every part of this dish can be prepared hours or a day ahead and reheated just before serving By David Tanis Yield to servings Total time hours INGREDIENTS -pound boneless lamb shoulder roast or to thick bone-in lamb shoulder chops to pounds Salt and black pepper teaspoon ground fennel cup extra-virgin olive oil plus more as needed medium onion diced garlic cloves roughly chopped bay leaf fresh or dried tablespoon tomato paste cup dry white or red wine cups chicken or lamb broth pound sturdy leafy greens such as chard kale or spinach ribs removed leaves cut into wide ribbons tablespoon grated orange zest teaspoons roughly chopped rosemary Pinch of red-pepper flakes cups fava beans shucked blanched and peeled or use a mix of edamame and peas DIRECTIONS Generously season lamb all over with salt and pepper and rub with ground fennel If using chops stack them and tie together tightly with twine into the shape of a roast Set a rack in the middle of the oven and heat to degrees Place a Dutch oven over medium-high heat and add tablespoons oil When it shimmers add diced onion and a pinch of salt Cook stirring until softened and lightly browned about minutes Add garlic bay leaf and tomato paste and cook for minute stirring continuously then add wine and simmer briskly for minute Add broth and bring to a hard boil Set lamb in the pot cover and bake on the middle rack until quite tender to hours As the lamb bakes add tablespoons olive oil to a large skillet over medium-high Add the greens working in batches if necessary and stirring as they cook down then season with salt and cook stirring until wilted about minutes Add orange zest rosemary and red-pepper flakes and stir to incorporate Turn off heat Taste and adjust seasoning then set greens aside When cool squeeze out excess water When lamb is done remove from the Dutch oven If using chops place the bundle on a cutting board and remove twine Bring cooking liquid to a boil and reduce by half spooning off any fat that rises to the surface Turn off heat Put lamb back in reduced cooking liquid cover and keep warm Return greens and fava beans to the skillet over medium-high heat for a insufficient minutes to heat through then transfer to plates Cut lamb into thick slices or chunks and set on top of vegetables If using a chop set a single chop on each plate Spoon cooking liquid over each dish and serve Lemon Cake With Strawberries and Cream Lemon Cake with Strawberries and Cream A lemony spongecake topped with strawberries is a joyous way to end the meal Food Stylist Rebecca Jurkevich David Malosh The New York Times For dessert a bowl of strawberries and cream is constantly a winner But instead consider this lemony spongecake topped with strawberries and cream which may well generate applause It s worth seeking out smaller strawberries which tend to be riper and sweeter than the large white-shouldered type The spongecake may be baked in advance up to days ahead It s fun to hide the strawberries under a thick layer of whipped cream but you can serve the cream on the side if preferred By David Tanis Yield servings Total time hour minutes plus cooling time INGREDIENTS For the cake tablespoon unsalted butter cups grams sifted cake flour plus more for the pan large eggs cup grams granulated sugar teaspoon grated lemon zest teaspoon vanilla extract Pinch of salt For the glaze cup grams powdered sugar tablespoons lemon juice tablespoons limoncello or triple sec cup milliliters heavy cream pound grams ripe strawberries hulled rinsed and thickly sliced quartered or halved DIRECTIONS Heat oven to degrees Butter and flour a -inch springform pan and set aside Prepare the cake Place the flour in a large bowl and set aside In a stand mixer fitted with the whisk attachment beat eggs at medium speed Add granulated sugar lemon zest vanilla extract and salt Beat until mixture is quite thick and nearly holds peaks about minutes Fast fold into the flour Pour the batter into the prepared pan smoothing the top Bake until a skewer emerges cleanly when inserted into the middle of the cake to minutes Cool on a rack in the pan It s fine to make the cake a day or two in advance Flip the cake onto a platter leaving the flat surface on top Make the glaze Stir together cup powdered sugar tablespoon of the lemon juice and the limoncello until all the sugar has dissolved Brush all of the glaze over the cake Whip cream and tablespoons of the remaining powdered sugar to form very soft peaks don t overwhip In a medium bowl toss strawberries with remaining tablespoon lemon juice and the remaining tablespoons powdered sugar Spoon strawberries on the cake and top with whipped cream to cover the berries Refrigerate for to hours if desired Cut into wedges to serve Related Articles Recipes Four fresh ideas for spring lettuce Pork and asparagus stir-fry with spicy cucumber salad This rustic dish of baked beans and smoked sausages is packed with deep aromatic flavors There s a new kind of American whiskey and distillers are buzzing about it Dining Diary FoodSmith goulash Russell s chicken Soul Lao crispy rice