The only real spring product in this dinner was the asparagus, but it was, at long last, local.  This has been such a long winter that any sign of spring has been welcomed with enthusiasm.  Very slowly, spring omens have appeared – first thin stalks of asparagus, just the past week ramps have shown their bright green leaves at the farmers market, but I think that they are being picked far too young as you barely see the white stalks as they are so thin and not scallion-like or bulbed at all.
I sautéed the asparagus with some parmacotto ham that I had leftover from a little pre-wedding cocktail gathering we had for friends.  I seasoned it with a touch of sherry vinegar and that was it.  The sweet potatoes were the last touch of winter and the chicken breast is my year-round go-to for a quick dinner.