The weather has warmed a bit and snow seems less likely every day. I’ve always loved Michigan’s four seasons, but feel I have a greater appreciation for them now that I try to cook seasonally. In addition to the increase in sunshine, spring brings asparagus and spring onions. I love when new produce hits the scene. Our farmer’s market doesn’t open until next month, but our Whole Foods and some other markets showcase their seasonal produce and usually have a great price to match.
I spotted this recipe from Gwyneth Paltrow’s GOOP newsletter and it was created by her buddy, Mario Batali. I wish Mario was my buddy. Does it count that I stood in the same grocery store he likes to visit in Traverse City? No, I suppose not.
The recipe calls for 12 spring onions and I’m guessing he used general purpose green onions or scallions in his recipe, but Whole Foods had the most beautiful spring onions with bulbs larger than your typical scallions. I snatched them up with a happy heart and gathered the rest of my ingredients. I made this on a beautiful Saturday afternoon and it really hit the spot. The sweet onions are made sweeter with a short sauté and the proscuitto adds a kick of salt and smokiness. I love crispy proscuitto and next time might try crisping it and setting it aside before proceeding with the rest of the vegetables. Either way, it is a wonderful way to welcome spring.