Market Meals

Nothing is better than a spring-time Farmer's Market... except maybe a full, colorful summer market or the bounty of an autumn market. OK, they're all great, but right now it's spring so I'm excited about spring veggies. Plus, it's the first time in months I've been able to buy everything I need for my lunch at the market. 

My shopping list this week:

• the first of the season asparagus from south Jersey
  
• Ramps
  
• fresh chorizo from Tamarack Hollow Farms
  
• fresh farm eggs
  

The plan? I've got a little leftover cornbread at home, so how does this sound...

Roasted Ramps and Chorizo Panzanella with Steamed Asparagus, Soft Boiled Farm Eggs and Smoked Almonds

It doesn't get much easier:

1. Boil the eggs and throw them in some cold water to cool

2. Put the chorizo and ramp bulbs on a baking sheet and into the oven at 400˚

3. When the chorizo is sizzling and the bulbs are tender pour a couple tablespoons of red vinegar onto the pan to make your sauce

4. Chop up your leftover cornbread (or baugette) and slice the sausages

5. In big bowl, mix up the pan juices, sliced sausage and cornbread

6. Cook the asparagus until tender in boiling water

7. Throw it all on the plate, with the boiled eggs and a few smoked almonds