Sauteed asparagus puts spring in your step
To us, it would not seem like an Easter celebration without a platter of asparagus spears. We always tend to serve the same foods each year - ham, potato salad, deviled eggs and, of course, fresh asparagus.
This holiday meal can be as simple or as complex as you would like to make it.
Today's recipe for Sauteed Asparagus is ready in only 10 minutes. Because the ham is fully cooked, it can be served just as it is, and then the only work required is to pull it out of the refrigerator so that it can come to room temperature. You can make your own potato salad or buy it from the deli.
Deviled eggs are quick to fix. If you're going to dye Easter eggs, just boil a few extras and refrigerate them until you get ready to mash up the yolks. For our easy recipe for old-fashioned deviled eggs, visit our Web site at KitchenScoop.com.
Suggested menu: Sauteed Asparagus with spiral-sliced ham, potato salad, deviled eggs and crusty rolls.
• Beverly Mills and Alicia Ross are co-authors of the "Desperation" series of cookbooks. Write them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. More at kitchenscoop.com.
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<li><a href="/story/?id=369537">Sauteed Asparagus </a></li>
<li><a href="/story/?id=369534">Asparagus with Browned Butter and Sliced Almonds </a></li>
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