Hold on. Wait for it. Ah, spring. We can practically taste it. And so can Eastern Standard, where collaborating chef Jeremy Sewall (Lineage) has revamped the menu and added this new seasonal salad.

Asparagus, Marcona Almond, and Feta Salad
Serves four

Ingredients
¼ c. white wine vinegar
¼ c. sugar
1 small red onion, peeled, halved, and sliced thin
20 asparagus spears, trimmed
2 tbsp. lemon juice (divided)
3 tbsp. extra-virgin olive oil (divided)
Salt and pepper to taste
¼ c. Marcona almonds, lightly toasted and chopped
1 head frisee lettuce, torn
¼ c. feta cheese, crumbled

1. In a medium bowl, combine the vinegar and sugar. Add the onion and let sit at room temperature for 2 hours, mixing every 20 minutes. Drain the pickled onions and set aside.

2. Bring pot of salted water to a boil. Cook the asparagus until tender (3-5 minutes). Immediately plunge asparagus into an ice-water bath until fully chilled.

3. Place the asparagus in a bowl. Toss with 1 tbsp. lemon juice and 1 tbsp. olive oil. Season with salt and pepper.

4. In another bowl, combine almonds, frisee, feta, and pickled onions. Toss with remaining lemon juice and olive oil.

5. To assemble, arrange 5 spears in the center of each plate. Divide the rest of the salad equally on top of the asparagus.

6. Serve. Savor. Stay tuned for spring.

Dive into other warm-weather dishes at Eastern Standard, 528 Commonwealth Avenue, Kenmore Square (617-532-9100 or easternstandardboston.com).