As a vegetarian who's not fond of eating eggs, planning an Easter meal presents some challenges. My mom's traditional family meal involved ham and potato salad with hard-boiled eggs. So I'm not exactly keen on carrying on that tradition here. This year, it was just the four of us for Easter, and one of us doesn't eat solid foods. I wanted to keep it simple.
We had a late breakfast of homemade sticky buns and fresh fruit salad. And for dinner, I decided to do a super-rich potato gratin and call it a main course. With plenty of cream and Gruyere cheese, it was delicious. On the side- our first taste of spring asparagus (from California- Jersey asparagus will make its appearance a bit later). Since I had the oven on for the gratin, I roasted the asparagus using a favorite Cooking Light recipe: Asparagus with Balsamic-Browned Butter. I love roasted asparagus. The stalks are tender, and the tips get just a tiny bit crisp and caramelized. Delicious!
We had a late breakfast of homemade sticky buns and fresh fruit salad. And for dinner, I decided to do a super-rich potato gratin and call it a main course. With plenty of cream and Gruyere cheese, it was delicious. On the side- our first taste of spring asparagus (from California- Jersey asparagus will make its appearance a bit later). Since I had the oven on for the gratin, I roasted the asparagus using a favorite Cooking Light recipe: Asparagus with Balsamic-Browned Butter. I love roasted asparagus. The stalks are tender, and the tips get just a tiny bit crisp and caramelized. Delicious!
1 comment:
That recipe with the balsamic browned butter is one of my favorites... haven't had it in a while, though. Thanks for the reminder!
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