The Menu
Oven Roasted Asparagus
Baked Salmon with Lemon and Dill
Brown Rice with Caramelized Onions
Green Salad with White Wine Vinaigrette (prepared by Katie)
And for dessert: Whirley-Pop and Cadbury mini-eggs, it was Easter weekend.
We spent the evening playing games and laughing, and awoke Sunday morning to bluebird skies and gorgeous views. After a pancake breakfast and an egg hunt (more Cadbury products), we descended back to reality. I managed to miss taking any pictures of the food, so I remade the asparagus last night for a photo. I promise it was the same recipe.
Oven Roasted Asparagus
- 1 bunch asparagus
- 1/2 lemon
- 1 clove garlic
- 2 tablespoons olive oil
- Salt and pepper
- Pre-heat oven to 375 degrees.
- Trim asparagus to remove the fibrous ends. Take off 1-1.5 inches.
- Spread asparagus on sheet pan and drizzle with olive oil.
- Slice garlic in thin slices and spread evenly over top.
- Cut 4 thin slices of lemon, then juice the end over the asparagus.
- Toss all ingredients to coat asparagus, and place lemon slices on top.
- Roast for 15 minutes, or until just beginning to change color.
- Serve immediately.
So fun, I love it. Great Easter celebration :)
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