My favorite part of spring is when the wild greens start pushing up through the soil. Dandelion is at its tastiest, and so are the wild chicory leaves. Chickweed is amongst the first greens that I spot. So, I pick them all and mix them with whichever greens I have in the fridge.

Scared to pick what’s outside? Don’t be. Just get a nice field guide to make sure you know what you’re picking. Also, don’t pick greens that are too close to the road or that were sprayed with chemical fertilizers, herbicides, or pesticides.

This salad recipe highlights these greens plus some roasted asparagus - another wonderful spring food. A lemon vinaigrette finishes the salad off with chives or scallions to garnish.

Serves 4

For the roasted asparagus

1 bunch fresh asparagus, woody ends trimmed

2 tablespoons oil

salt and pepper to taste

for the salad

4 cups mixed wild and spring greens

1/4 cup chopped chives or scallion

Juice of 1/2 a lemon

2 tablespoons oil

salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit. Lay the asparagus in a single layer on a baking sheet. Sprinkle with oil, salt, and pepper. Roast for about ten minutes until bright green but still crisp. Remove from oven and let cool. Once cool, cut into one inch pieces and set aside.

To assemble the salad, spread the greens on a platter. Top with the roasted asparagus pieces and garnish with the scallions. Mix the oil, lemon, salt, and pepper together in a separate bowl. Have everyone add the dressing to their salad at the table. Some of the greens are delicate and may wilt if there’s too much dressing on them.

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