Spring Asparagus & Kumquat Relish

This is one of my all-time favorite early Spring recipes. It is so bright, clean and colorful and pairs really well with grilled or seared chicken or halibut. This was a popular dish at Chez Panisse, and I've continued serving many variations for clients over the years. It's really fun to play around with this relish—adding chopped toasted almonds or hazelnuts adds a great crunch, and you can even swap out the kumquats for diced Meyer lemon (peel and all).