Hey there– I just think it’s just so nice that fresh asparagus season coincides with Easter dinner. There were stacks of tender stalks at the grocers last week — and I totted a pretty plate of asparagus along with sweet peas and tender little lima beans**, all topped with crispy shallots– to share with the family at my brother Mark’s house. Grandmas, aunts, uncles and all sizes of cousins were there for the Easter lunch– a lovely, delicious day together.
1/3 cup olive oil
3 tab. tarragon vinegar
1 tab. parmesan cheese
3 shakes salt
a few grinds of fresh pepper
2 bunches of fresh asparagus
1 cup frozen baby lima beans**
1 cup fresh or frozen baby peas
2 shallots, sliced thinly
2 tab. olive oil
Shake together the oil, vinegar, cheese, salt and pepper in a container with a tight lid to blend thoroughly. Snap the woody ends off the asparagus. Cook in two batches — In a microwave proof container pour 1/2 cup water & a couple shakes of garlic salt. Drop in half the asparagus and cook 4 minutes* in the microwave. Repeat with the rest of the asparagus. Drain it and spread it prettily on a plate. Cook the lima beans according to the package directions. Drain. Cook the peas just a minute. Then sprinkle them both over the asparagus. Meanwhile, heat the olive oil in a pan and cook up the sliced shallots until they are browned and crispy. Put them over the veggies. Top with the dressing. Serve hot or cold.
*For thin aspragus–2 or 3 minutes in the microwave is good, just enough so it’s tender enough to eat but still crunchy.
** I didn’t like lima beans as a kid– those big dry tasteless things. So I’ve pretty much ignored them the last 50 years. But these tender little guys are good! I think I’ve found a new food friend!!