Chris and I enjoyed a small Easter lunch with our immediate family. Here are two recipes that are our Easter lunch standards:
Disclaimer- not vegan recipes, at all. Lots of dairy ahead. :)
Let me preface this by saying I have magical asparagus powers but these are my tips to have pretty green crisp asparagus.
Step 1. Hold the asparagus by the tips with two hands. Press your thumb onto the underpart of the asparagus and bench the asparagus until is breaks. Line that piece of asparagus up with the remainder of your asparagus and cut the ends off of the asparagus according to the piece you just snapped.
Step 2. In a wide shallow saucepan, bring the water to a boil. Meanwhile, fill a large mixing bowl with water and ice and sit next to the stove.
Step 3. Once the water is boiling, working in batches if necessary, add the asparagus to the water. Cook for 3-4 minutes. After a couple of minutes the asparagus will turn and intense green color.
Step 4. Pull it from the water and plunge it into the ice bath. This will halt the cooking.
Step 5. Assemble on a plate. You can sprinkle it was kosher salt and serve or you can serve it with hollandaise. ENJOY!
Now onto recipe #2.
Let me preface this by saying, this recipe is a total cheat but just don't tell anyone and gladly accept the praise for this easy semi-homemade recipe. This is my husband's favorite dessert so I devised this recipe to make it much easier on myself.
INGREDIENTS
1 Store Bought Pound Cake, cut into cubes
Large container of strawberries, sliced
Juice of 1/2 Lemon
1/3 Cup Sugar
1/4 Cup Powdered Sugar
8 oz. Heavy Whipping Cream
The evening prior (if serving for lunch) or the morning of (if serving for dinner), combine the strawberries, lemon juice and 1/3 granulated sugar in a mixing bowl. Stir until combined. Place in the refrigerator overnight or for at least 4 hours. Stir every few hours if can.
In the end it will look like this.
Combine the powdered sugar and whipped cream in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment. Beat the cream until stiff peaks form. Set aside.
In a trifle dish (or in individual goblets), place one layer of the cubed pound cake. Top with 1/2 of the strawberry mixture making sure to add half of the juice. Top with one half of the whipped cream. Repeat with remaining pound cake, strawberries and whipped cream. Garnish with a strawberry or mint.
You can serve it immediately but if you let it sit for 1-2 hours it will be even better.