Savoring Spring: Asparagus with Tomatoes, Olives and Ricotta Salata
It's 90 degrees and sunny here in New York this week, but it's still spring when it comes to the greenmarket. As asparagus begins to show up at your local markets, try out this recipe for Asparagus with Tomato-Olive Garnish from Toni Lydecker's Seafood alla Siciliana. The tender stalks are prepared simply with olive oil and a squeeze of lemon, then punched up with a topping of tomato, black olives, and the salty tang of ricotta salata—served warm or at room temperature, they'd make a great addition to any picnic in the park. The season's short for fiddlehead ferns, but if you're lucky enough to find them, try substituting them in for the asparagus.