Ham, I know, is traditional for the Easter celebration. However, my Dad, the Chief, requested a Porterhouse steak on the grill. So I worked the menu around the steak. Of course there was the harbinger of Spring, asparagus. It is a sight for sore eyes, especially for Northerners. I quite understand the pining of Spring when you live up North, as the North and its long, bone chilling winters are my roots. Suddenly, there is asparagus in the supermarket and you breathe a sigh of relief, knowing that Spring and its warm breezes, daffodils and forsythia are not far off.
My menu included mushrooms, which I sauteed with butter, olive oil, garlic, shallots, fresh chopped parsley, oregano, and Marsala wine. Delectable and most excellent with steak. I also found those wonderful miniature Yukon golds again. This time I gave them a light coating of olive oil and salt, wrapped them in tin foil, and placed them on the grill to cook. My Dad had rave reviews for them. Actually, he had rave reviews for the whole meal, which makes me smile inside and want to cook more.
And as for the salad, I make my Mom’s traditional “rub the bowl with garlic” version that has been handed down through 4 Italian generations in my family. This time I added in asparagus which I had lightly steamed and chilled.
It is Easter and it is Spring. It is a season of rebirth and renewal. The earth rejoices with new life. It has most certainly been and continues to be a blessing of a day in every way.
Please do try this salad and tell me how you like it. My dear friend, Agi, has been making it ever since I served it to her over 10 years ago.
Happy Easter to All!