Recipes for the Seasons Spring AsparagusGrapefruit Salad Serves 4 8 spears of asparagus, steamed 1 C grapefruit sections 2 C wild arugula ¼ C sunflower seeds Toss all ingredients together; arrange equal portions onto four salad plates. Serve with house-made vinaigrette. Smoky Greens Serves 4 1 head Romaine hearts, split 1 head radicchio, split 3 heads Belgian endive, split 1/4 C olive oil Salt & pepper, to taste Brush romaine, radicchio, and endives with olive oil. Season with salt and pepper. Place each cut-side down on a hot grill and cook until grill marks appear and the surface starts to wilt. Remove from the grill and serve warm with garlicky house-made vinaigrette.