Our Grandma is pretty much the best chef we know. She has her own library of cookbooks in her office... there's always something new to try at a family dinner. Sometimes others will help out with appetizers or a shrimp ring, but other than that she cooks the entire meal (often with options for dessert) on her own.
This year, when she asked for a few contributions to Easter dinner, we were more than happy to help! Our family was in charge of vegetables. The carrot souffle was a hit at our house, so we brought that along (yes, it looks strange, but our skeptical uncle was quickly convinced of its yum-factor). We also tried something nice and spring-like: asparagus served cold, with a balsamic vinaigrette.
So, here's the first of (many) Easter recipes... this was quite a weekend for the Spatula Sisters!
Zesty Marinated Asparagus - from AllRecipes (with a few small changes)
1 pound fresh asparagus
1 cup balsamic vinaigrette salad dressing ** (recipe follows)
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon black pepper
- Trim ends off of asparagus (it's easiest to do this by snapping them by hand at their natural breaking point)
- Bring large pot of water to a boil. Blanch asparagus until just tender - about 2 minutes. Transfer asparagus into a bowl of cold water to cool. Drain and place in ziploc bag. Pour in vinaigrette and close bag.
- Refrigerate at least 3 hours, turning occasionally.
- Drain asparagus and arrange on platter. Sprinkle with lemon zest, salt, and pepper.
Balsamic Vinaigrette - adapted from Canadian Living
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
- Add all ingredients into tupperware container. Put lid on and shake vigorously.
Asparagus is available year-round,
but springtime is the best season for the vegetable.
Ready to blanch.
Oil, vinegar, and a few spices.
All shook up!
Ready for Easter dinner!