Easter Brunch: Dead Simple Asparagus & Strawberry Salad
For starters we had Manchego, Edam & Rosemary Tumalo and Melon Cubes. For the meal, we had a great ham from Gartners, scrambled eggs, homemade cinnamon rolls & this salad. Jim kept raving about the salad and I think everyone had at least seconds. And it’s this easy:
Blanch 1″ pieces of asparagus until tender-crisp. Rinse under cold water to stop the cooking. Quarter strawberries. Mix with barely enough bottled poppy seed dressing. Top with toasted walnuts. (We toast ours in the toaster oven.)
Enjoy.
(Beth brought killer triple chocolate cookies – you’ll have to get those from her!)
I think I had THIRDS!