For Easter our little Fong family headed to Nebraska to celebrate with Grandma, Grandpa, Aunts, Uncles and Zoe’s beautiful little 3-month-old cousin. (I went a little overboard in anticipation, at one point owning three Easter dresses for Zoe — I love tulle!) It was the largest Easter party we’ve ever had, with 20+ guests at my parents’ house for an amazing Easter supper.
Thankfully my sister, Kelsey, took the lead with the menu. She’s a pro (literally… she’s working in a restaurant now) and the only Vala girl without a baby to watch. Her menu planning is always impressive, even if it is super ambitious and dessert heavy (but who’s complaining?!).
As for me, I appointed myself in charge of healthy, baby-friendly sides. I made an out-of-season, but still delicious, Sweet Potato Casserole. And I made the simplest asparagus recipe possible — after all, it was for 20 people!
Asparagus is without a doubt my favorite vegetable. People are always surprised when I say this, but I think it’s because I grew up eating it from my parents’ garden. We would go out and pick the asparagus and then eat it right away — it was juicy and sweet. When you get fresh asparagus you don’t need to dress it up too much — a simple vinaigrette just enhances the flavors and brightens it up.
This dish is so simple it almost doesn’t qualify as a recipe, but here it is!
- 1 pound asparagus
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon red or white wine vinegar
- A pinch of parsley, chopped (optional)
- Salt and pepper, to taste
- Bring a large pot of water to a boil, then add salt to the water. Meanwhile, bend an asparagus stalk and see where it naturally snaps. Use a knife to cut the rest of the stalks at that point as well, to lose the woody ends. Cook the asparagus in the boiling water for 1 to 2 1/2 minutes, depending on how thick the spears are. Drain and place on a serving dish.
- Whisk together the olive oil, mustard, vinegar, parsley and a pinch of salt and pepper. Drizzle over the cooked asparagus spears and serve.