The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.