This year, I'm hosting Easter brunch for Roy's side of the family. It's got to be easy to do, because everyone is coming over right after church and they will be ready to eat! For the side, we are going to have asparagus with a drizzle of Zippy Sauce - one of Caroline's favorites. I'll make the sauce ahead of time and quickly cook the asparagus just before we sit down. Likewise with my current salad obsession, (it's so refreshing and pretty) - I'll combine the ingredients, store them in the refrigerator, then whisk up the dressing before church to be put on at the last minute. You can substitute any type berry or any kind of lettuce, but I love the look of the blackberries against the colors in "Baby Spring Mix". The dressing can be changed up as well - any berry jam will do.
Rinse the asparagus and cut the tough ends off. Use a pan that will be large enough to hold the stalks, fill it with water that will cover them, and bring the water to a boil. Drop the asparagus into the boiling water, turn the heat down and cook for about four minutes or to desired tenderness. Meanwhile, mix all the sauce ingredients together. Drain the asparagus, put into serving dish or on individual plates and drizzle a bit over the sauce over the stalks.
For Salad: One large package of "Baby Spring Mix" ( or baby spinach leaves, etc.) 1 package of fresh berries such a blackberries or raspberries 1 large cucumber, sliced, then slices quartered 3 tangerines, peeled and sections separated 1/2 cup chopped pecans (optional)
Rinse and drain the berries. Gently, combine all the ingredients in a salad bowl.
For Dressing: 1/2 cup light olive oil 1/4 cup balsamic vinegar 1/4 cup some kind of berry jam such as raspberry - I love Pensey's Raspberry Enlightenment 3 tablespoons sliced green onions 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder