The Perfect Warm Salad for Spring

I have this slightly embarrassing habit of constantly reading cookbooks. For fun, yes, but also as a way to plan out meals for the upcoming week. I recently discovered an untapped resource for recipe inspirations, and am now always on the lookout for restaurants' menus. I picked up a brochure on dining options in the Bend area a week or so ago and practically drooled as I read about the wonderful restaurants Central Oregon has to offer. Seasonal menus, locally produced foods...almost a Portland vibe, and certainly better than anything our small town has to offer! With only one night and two small children in tow, however, nicer dining options had to wait (that and my husband really wanted pizza). I did save the brochure, however, and had to try my hand at one of the "salads" offered at an upscale place. Naturally, I don't know how the original one tasted, but mine is awesome and full of springtime flavor! If you have some good quality fresh cherry tomatoes available, I'd throw in a handful of those too.

Roasted Asparagus and Potato Salad with Grilled Prawns

1 1/2 lbs asparagus, washed, ends trimmed, and cut in half

1 lb headless raw prawns or jumbo shrimp, shells on

1 lb yukon gold potatoes

1/4 cup chopped sundried tomatoes

3/4 cup chopped green onions

1/2 cup pitted Kalamata olives, cut in half

2 slices prosciutto or pancetta, cooked until crisp and chopped, optional

basic vinaigrette (recipe follows)

feta cheese

Preheat oven to 450 degrees. Pour about 1 tbsp olive oil on a rimmed baking sheet. Use a pastry brush to spread it around so the whole pan is covered.

Cut potatoes into small bite-sized squares, about 3/4-1" in size. Place in a bowl and pour 1 tbsp olive oil over the top. Add a pinch of kosher salt and toss lightly to coat. Pour in a single layer onto prepared pan. Roast about 20 min. (They should have just enough time to start to brown.)

Meanwhile, preheat grill to high. Place the prawns in a single layer (they should be so large that falling through the grates won't be a problem, but if you're worried, place them on a piece of foil on the grate). Grill, flipping after about 5 minutes until slightly charred and pink. Remove to a plate and let stand a few minutes to cool slightly.

Place the tomato pieces, green onions and olives in a large bowl. Make the vinaigrette.

Basic Vinaigrette:

1 tbsp good quality vinegar, your choice of flavor (I used a white balsamic)

1/2 tsp dijon mustard

1 tsp water

1/4 cup olive oil

salt and pepper, to taste

Whisk together the vinegar, mustard, and water. In a slow, steady stream, whisk in the oil until the mixture has emulsified and thickened. You'll have about 1/2 cup.

When the potatoes have roasted for 20 minutes, push them to the side of the pan and pour the asparagus alongside. The asparagus should have enough room to be in a single layer, maybe overlapping in just a few spots. Continue roasting for another 15-20 minutes, turning over the asparagus with a spatula occasionally.

Remove the shells from the prawns and place in the bowl with the olives. Pour the dressing over and toss gently. When the asparagus is done, remove the pan from the oven. Immediately pour into the bowl and gently toss to combine, seasoning with salt and freshly ground pepper.

To serve, place a pile of salad in the middle of a plate. Top with a twist of pepper, a generous crumble of feta cheese, and a sprinkle of crispy prosciutto or pancetta (if using). Serve at once; it will be warm but not hot...perfect for a spring evening!

Serves 2-3. (Or 2 adults and 2 small children.)