Celebrate spring with these bright, fresh salad recipes

Steamed asparagus with bacon and egg

• 1 pound asparagus, ends trimmed
• 1 egg
• 3 slices thick bacon

• ½ teaspoon Dijon-style mustard
• ½ to 1 teaspoon grated lemon zest
• Salt and freshly ground black pepper
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 1 lemon, cut into wedges

1. Fill a large skillet halfway with water and bring to a boil over high heat. Add the asparagus spears and reduce the heat to a gentle simmer. Cook for about 6 to 12 minutes, depending on the thickness of the asparagus, until just tender but not soft and limp. Drain under gently running cold water and drain again. Dry the asparagus spears using a clean tea towel or paper towel. Place the asparagus on a serving plate.
2. Meanwhile, bring a small pot of water to boil over high heat. Gently lower the egg into the pot, reduce the heat to a gentle simmer, and cook for 6 minutes. Turn off the heat and let the egg sit in the hot water for another 6 minutes. Drain the water and gently roll the egg in the pot back and forth until the shell cracks in a few spots. Add cold water. Drain and peel the egg. Coarsely chop the egg, white and yolk.
3. Cook the bacon in a skillet until crisp on both sides. Drain on a paper towel. Coarsely chop the bacon.
4. Make the lemon vinaigrette: in a small bowl mix the mustard, lemon zest, salt and pepper. Go light on the salt since the bacon is also salty. Add the lemon juice and then the oil and taste for seasoning.
5. To assemble: spoon the vinaigrette on top of the asparagus. Top the bottom of the asparagus stems with the bacon and then a layer of egg in the middle of the spears. Surround with the lemon wedges. Serve at room temperature.

Lemony roasted broccoli and garlic orzo salad with spring chives

• 1 small head of broccoli
• 5 cloves garlic, cut into thick slices
• 2 shallots, cut into thick slices or 1 small onion, sliced
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup orzo
• ⅓ cup minced fresh chives
• 1 teaspoon grated lemon zest
• ¼ cup lemon juice
• ⅓ cup olive oil

1. Preheat the oven to 425 degrees.
2. Cut about ½ inch off the end of the broccoli and discard. Separate the stem from the broccoli head. Cut the stem into ½-inch thick slices. Cut the florets into small pieces.
3. On a cookie sheet or baking tray, toss the broccoli, garlic, shallots, olive oil, salt and pepper. Place on the middle rack of the oven and roast for 15 to 18 minutes or until the florets feel just soft. It’s fine if the stem pieces still feel a bit firm.
4. Meanwhile, bring a large pot of salted water to boil over high heat. Cook the orzo, stirring once or twice, until al dente, about 7 to 9 minutes. Drain.
5. Place the hot orzo into a serving bowl and toss with half the chives, the lemon zest, lemon juice and olive oil. You want the orzo to absorb the flavors while it's still warm. Toss well. Add the roasted broccoli, garlic, shallots and any juices from the bottom of the baking tray, and stir to combine. Sprinkle with the remaining chives. Serve warm or at room temperature.

Spring chicken and orange salad with mint, dill and peanuts

• ½ pound cooked chicken, breast or thigh or a combination, thinly sliced or cubed
• ¼ cup fresh mint leaves, coarsely chopped, plus about 8 whole leaves for garnish
• ¼ cup fresh dill sprigs, coarsely chopped
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar or rice wine vinegar

• 1 orange (I used cara cara), peeled and cut into sections (with white pith cut away)
• 1 small head tender lettuce, like little gem, Bibb, or butter lettuce
• ⅓ cup salted peanuts, left whole or coarsely chopped

1. In a bowl, gently mix the chicken, chopped mint, dill, salt, pepper, olive oil, orange juice and vinegar.
2. Arrange lettuce leaves on a medium serving plate. Using a slotted spoon, remove the chicken and place in the center of the plate. Arrange the orange sections around the chicken and sprinkle with the whole mint leaves. Sprinkle on peanuts. Pour dressing from the chicken over the entire salad.