After a fun week at the Grand Canyon, I’ve come back with a cough I cannot shake and the desire to stay in bed watching The Tudors. Luckily for all of us, Holly Clegg has stopped by with a guest post about Easter cooking and dining.
Easter tables must have asparagus
The true sign of spring in the food world is the abundance of many fresh vegetables. Asparagus is one of the quintessential spring vegetables. It appears earlier, but they peak in May, so this favorite American vegetable (broccoli came in #2) is showcased this time of year.
This cherished culinary pleasure is so flavorful that you’ll find it in all kinds of dishes. When purchasing asparagus, examine the tips for signs of freshness as that is the portion most likely to break or spoil. Look for tightly closed tip and stalks that are not too dry. The young asparagus have purple tips and green stems and grow thicker as they ripen. If served cold, you can cook in advance, but be sure to shock them in ice cold water to stop cooking and keep flavor and color.
I like to roast my asparagus in the oven and then whip up this simple marinade for a delicious taste of spring! And, pick up my pink book, Too Hot in the Kitchen: Secrets To Sizzle At Any Age for your Easter basket!
Try different flavored seasoned rice vinegars to splash on flavor without the fat-roasted red pepper adds a touch of heat-which I like, too.
- 2 tablespoons NAKANO roasted garlic seasoned rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 tablespoon fresh dill or 2 teaspoons dried dill
- 1/2 teaspoon grated orange rind
- Salt and pepper to taste
- 1 pound asparagus, cooked and cooled
- In small bowl, whisk together all ingredients except asparagus.
- In shallow dish or resealable plastic bag, lay asparagus and cover with marinade.
- Refrigerate in marinade to serve cold or serve with marinade for vegetable side.
- Serving size: 1/4 of recipe
- Calories: 89
- Calories from Fat: 57 (64%)
- Total Fat: 7g
- Saturated fat: 1g
- Unsaturated fat: 6g
- Sodium: 151mg
- Total Carbohydrates: 6g
- Sugar: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Dietary Exchanges: 1 vegetable, 1 1/2 fat
Picture and recipe courtesy of Holly Clegg and used with permission.