EASTER DINNER - MADE EASY
This is a quick, easy and "fancy fix "for those of you who are really busy Easter Sunday and need a "rescue "! This is super easy and we have made this many an Easter when we have been juggling special church music, Sunrise service, Easter egg hunts and guests !
Ham - Asparagus Rolls
Boiled Ham Slices: Sliced ¼" thick- one per person ( Get at the Deli- these are totally pre-cooked, boneless and ready to eat)
Fresh Asparagus: 2-3 per person
Sauces: See below
1. Rinse and cut off woody bottoms of the asparagus.
2. Place asparagus in a pan of boiling water and cook until tender,drain.
3. On a place place the ham slice and wrap around the asparagus securing with a toothpick.
4. Heat in microwave about 1 minute/ or brush with butter and broil/ or chill and serve cold.
5. Sauce options:
The heated version may be served with: packaged or fresh hollandaise sauce, or melted butter.
The cold version may be served with a cold honey mustard sauce.
Cold Honey Mustard Sauce ( this can also double as a salad dressing)
¼ -to ½ C mayonnaise
½ teaspoon prepared mustard or spicy brown mustard ( your choice)
1 tablespoon honey
1 tablespoon lemon juice
This can be sweeter or more sour depending on your taste.
Tips: Serve the cold version for an Easter Brunch with cold salads and vegetables.
The hot version is perfect for a more formal dinner with potatoes or rice and hot vegetables. I would suggest that you go with the hollandaise sauce on this as it makes it a more elegant entrée. Some of the quick sauce mixes work well for this.
RECIPE FROM CHERI BRINKMAN: AUTHOR: CINCINNATI AND SOUP: RECIPES FROM THE QUEEN CITY AND GREAT SOUP 2010/CINCINNATI AND SOUP: A SECOND HELPING 2011. ALL RIGHTS RESERVED 2012
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