These little dandelions looked so sweet yesterday on our table. I pulled them out of the garden beds.I was not going to blog today but thought I would write a little while eating my Chobani yogurt. I love this greek yogurt.
We had a wonderful day yesterday and the day was lovely. Woke to low clouds which burned off as we drove through the Mohawk Valley. When we returned to the city for lunch the day was bright with spring sun. After returning home we spent the day on the back deck sucking up that heat and showing off our pasty white winter legs.
As we had a large lunch I made only a chilled asparagus salad with french bread.
This is a good recipe as a side dish or like we had last evening to have if you just need a little something.
Clean and break asparagus at it's breaking point. Put top portions in the steamer and steam until just tender. Plunge the steamer basket into a large bowl filled with ice and water. Let the asparagus sit in the ice water to cool. This keeps it a bright pretty green as well as stopping the cooking process.
When cooled put in a bowl and cover with plastic wrap and put in the fridge.
Make your favorite vinaigrette I made a lemon vinaigrette. Basically just fresh lemon juice, sugar, kosher salt, tarragon and a combination of canola and olive oil. Shake well and put in fridge. Take out of the fridge about twenty minutes before putting together the salad as the olive oil will solidify.
Boil two eggs to hard boiled.
Arrange asparagus on a small platter in a uniform manner. Drizzle with the vinaigrette and add chopped hard boiled eggs over the top. Yummy.
Tonight we are grilling burgers with the works. I will clean the deck today.
Tomorrow we will enjoy our beautiful ham.
Have a lovely Easter.
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