Happy Friday, gang! As April winds down, we’re soaking in all the joys spring has to offer—longer days, blooming gardens, and the promise of al fresco dining. This week’s Fridays with Oscar features two spring-ready looks perfect for the season’s slow mornings and easy afternoons. We’re mixing things up in the kitchen too with a fresh, savory Asparagus Tart with Prosciutto and Herbed Ricotta, and a bright and slightly bitter Desert Bird cocktail made with tequila, pineapple, and Campari. These are the kinds of days that remind us to savor life’s simple pleasures—with Oscar right by our side, of course!
Beth’s Look – Classic, Breezy, and Effortlessly Chic
Quince Peasant Blouse | J.Crew Linen Pants | J.Crew Raffia Belt | J. McLaughlin Raffia Sandals | Quince Teardrop Earrings | Enamel Bamboo Bracelet | Lapis Caviar Bangle | Caviar Watchband
I’ve always believed that spring is the season for soft fabrics, natural textures, and accessories that spark a little joy. Today’s look blends all three. I’m wearing a Peasant Blouse from Quince, which drapes beautifully and feels light as air. Paired with Linen Pants from J.Crew, it’s the kind of outfit you can wear from breakfast on the patio to dinner on the porch.
I added a J.Crew Raffia Belt to define the waist. To complete the look with understated texture slipped into Raffia Sandals from J.McLaughlin. As for accessories, I went bold and playful—Teardrop Earrings from Quince, an Enamel Bamboo Bracelet. Then, of course, my Lapis Caviar Bangle and my Caviar Watchband (both from Lagos) layered in for a little personality and polish. Comfort doesn’t have to be boring, and this outfit proves it.
Shop Beth’s Relaxed Spring Style
Kelly’s Look – Pattern Play and Polished Ease
J.McLaughlin Gingham Pants | Loft Ruched Bubble Hem Shell | J.Crew Georgina Faux Raffia and Leather Sandals
I just can’t get enough gingham in my life when spring is in full bloom! It’s timeless, cheerful, and easy to style. I’m wearing J.McLaughlin’s Gingham Pants with the Ruched Bubble Hem Shell from Loft in classic white, keeping things light and breezy. The volume of the bubble top balances the slim fit of the pants, making for a relaxed spring style.
On my feet, I am wearing an old pair of raffia slides. But I found a similar version with the Georgina Faux Raffia and Leather Sandals from J.Crew. They strike the perfect balance between casual and chic. This look is ideal for everything from errands to brunch to a backyard hangout with friends.
Shop Kelly’s Relaxed Spring Style
On the Menu: Spring Flavors We Love
The Desert Bird
Today’s cocktail is as bright and bold as our outfits. The Desert Bird is a tequila-based drink with a twist. Pineapple juice adds a tropical sweetness, while Campari gives it a bitter edge that keeps things interesting. It’s just the thing to sip as the sun sets.
The Desert Bird
Ingredients:
- 3 ounces bacanora mezcal, or tequila
- 1 ½ ounces pineapple gum or simple syrup mixed with equal parts pineapple juice
- 1 ounce Campari
- 1 ounce fresh lime juice
- 1 pinch salt
- 2 sprigs of mint for garnish
Instructions:
- Shake all the ingredients together in a cocktail shaker; strain over ice. Serve with a mint sprig.
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Asparagus Tart with Prosciutto and Herbed Ricotta
For something savory, I made an Asparagus Tart with Prosciutto and Herbed Ricotta. The pie crust base, creamy ricotta blend, and salty prosciutto are a winning combination, and asparagus makes it feel fresh and seasonal. It’s perfect for brunch, lunch, or even a light dinner served with a simple salad.
Asparagus Tart with Prosciutto and Herbed Ricotta
Ingredients:
- 8 oz. fresh asparagus trimmed and sliced diagonally into 1-inch pieces (about 2 cups)
- All-purpose flour for dusting
- 1 prepared pie dough
- 1 large egg beaten
- 1 cup whole-milk ricotta cheese
- 3 oz. Parmesan cheese grated (about 3/4 cup), divided, plus more for garnish
- 1 tablespoon plus 1 teaspoon grated lemon zest
- 1 teaspoon fresh thyme leaves
- ½ teaspoon flaky sea salt
- ¼ teaspoon black pepper plus more for garnish
- 4 prosciutto slices about 2 ounces, torn into strips
Instructions:
- Preheat to 425°F. Fill a large bowl with ice water and set aside. Bring a large saucepan of salted water to a boil over high heat. Add asparagus and cook for 1 minute. Drain in a colander and place it in the bowl of ice water. Set aside.
- Lightly flour a large sheet of parchment paper. Roll out the pie dough on parchment paper into a 10-inch round, dusting the dough with flour as needed to prevent sticking. Invert the dough into a pie pan and gently press into the pan. Lay the parchment over the dough and fill with pie weights. Blind bake the dough for 10-15 minutes until set.
- Meanwhile, drain asparagus and pat dry; set aside. Stir together ricotta, 1/4 cup Parmesan, lemon zest, thyme, salt, pepper, and the beaten egg in a medium bowl; set aside.
- Reduce oven temperature to 375°F.
- Using a small offset spatula, gently spread ricotta mixture over puffed par-baked pastry, pressing gently to slightly flatten; sprinkle with remaining 1/2 cup Parmesan. Top evenly with asparagus; drape with prosciutto slices. Immediately return to oven, and bake at 375°F until filling is set, about 10 minutes. Let cool 10 minutes. Garnish with pepper and Parmesan.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Cheers to Relaxed Spring Style!
Oscar, Ollie, Kelly, and I wish you all a beautiful Spring Weekend!
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