I know, this is not asparagus. But why would I take a picture of my simple asparagus? Our Easter dessert buffet was infinitely more alluring.
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.
No, seriously, I didn’t take a picture of my asparagus. But here’s a plate of Easter pies.
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.