On the Vineyard, one of the first spring vegetables to hit the farmstands is spring onions. Farmers harvest them to thin out rows of onions to give bulbs more room to expand. They look like big fat scallions and are super-easy to slice and add to any saute or use in frittatas or pastas or rice dishes. Their harvest happens to correspond with the asparagus harvest – and the arrival of beautiful bunches of radishes in the market. I like to take advantage of all three in a sauté.

To dress this one up a bit, I’ve made a Caesar vinaigrette (no egg or parmigiano, so alpha-gal friendly) and some crispy coarse breadcrumbs to garnish. I also decided to sneak the radishes in as pickles using my "almost instant veggie pickles" technique. But you could also add quartered radishes to the stir-fry; they’re delicious cooked.

If don’t have time to make a vinaigrette and breadcrumbs, do make the asparagus sauté anyway and toss a little minced garlic in at the end. Season with lemon. And if you’re not worried about avoiding dairy, definitely feel free to add grated Parmigiano to any version of this.

Serves 3 as a side dish

For the vinaigrette:

4 small oil-packed anchovies, patted dry and minced

2 tablespoons plus 2 teaspoons fresh lemon juice

1 tablespoon Dijon mustard

1 ½ teaspoon finely chopped garlic

1 teaspoon freshly grated lemon zest (about the zest of one medium lemon)

½ teaspoon sugar (organic cane sugar for alpha-gal folks)

¼ teaspoon kosher salt 2 shakes (or a few drops) Worcestershire sauce

Freshly ground pepper

7 tablespoons (or a bit less than ½ cup) extra-virgin olive oil

For the saute:

1 tablespoon plus 1 teaspoon olive oil

2 ½ cups sliced asparagus (sliced on a sharp bias, about 1 bunch trimmed)

1 cup thickly sliced spring onions (white and light green parts from 3 to 4 spring onions)

¼ teaspoon kosher salt

For assembling the dish:

3 to 4 tablespoons crispy coarse breadcrumbs (see method below)

2 to 3 small radishes, sliced thinly and quick-pickled (optional)

Make the vinaigrette:

1. In a small mixing bowl, combine the minced anchovies, the lemon juice, the mustard, the garlic, the lemon zest, the sugar, the salt, the Worcestershire and a few grinds of fresh pepper. Whisk to combine.

2. Slowly pour the olive oil into the bowl, while whisking, and continue to whisk until the vinaigrette is emulsified.

Sauté the vegetables:

1. In a 12-inch nonstick skillet, heat the 1 tablespoon plus 1 teaspoon oil over medium-high heat. When the oil is hot, add the asparagus, the spring onions and ¼ teaspoon salt. Cook, stirring only occasionally at first and then more frequently as browning begins, until the onions are softened and browned in spots and the asparagus pieces are browned around the edges, about 5 to 6 minutes.

2. Transfer the cooked vegetables to a mixing bowl and spoon 2 tablespoons of vinaigrette on to them. Toss well. Stir in one tablespoon bread crumbs and toss. Immediately transfer to a serving dish or plate and garnish with the remaining bread crumbs and a few sliced pickled radishes if you like. Serve right away while still warm.

To make crispy coarse breadcrumbs:

Start with a very rustic bread. (We use the heels of Beetlebung Farm’s farmer’s loaf.) Chop thoroughly in a food processor. If using a very crusty bread, you will get crumbs that are uneven sizes and not very fine – that’s okay! For 1 cup of breadcrumbs, heat 1 medium clove garlic, cut in half, in 1 tablespoon olive oil in a medium nonstick skillet over low heat. When the garlic is lightly browned (3 to 4 minutes), remove it. Add the breadcrumbs and ¼ teaspoon salt to the hot oil and cook, stirring occasionally, until the crumbs are crisp, about 4 to 5 minutes. (If the crumbs are from dark bread, it can be hard to tell if they have darkened in color. Instead of visual clues, feel when the crumbs get lighter as you stir them and also stop to taste one every so often.)