Look for asparagus that has firm, strong stalks and tops that are tight and green.
For her, Easter means the arrival of spring, a celebration of new life and growth.
Her love for the holiday is why wealwayshosted Easter brunch at my house growing up.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
I always loved my dads famous deviled eggs, and I was tasked with peeling the eggs.
He also made roasted asparagus, which I didnt love, but was always encouraged to try.
Its why Ive taken to hosting at my house.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
And now, instead of serving the familiar preparations, I serve my interpretation of those childhood staples.
Deviled asparagus is essentially all thats good about my dads deviled eggs combined with his roasted asparagus.
I also add plain Greek yogurt and a bit of lemon zest for added flavor.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
The roasted asparagus gets transferred to a serving plate and I nestle in the sliced egg.
I top it off with the sauce, grated egg and pickled shallots.
A quick sprinkle of smoked paprika as a nod to my dads original dish.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
The result is an easy, yet stunning, side dish thats perfect for Easter.
Now that you know all about one of my favorite dishes, its time for you to re-create it!
Line a large rimmed baking sheet with foil.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Combine 14 cup vinegar and 18 teaspoon salt in a small, nonreactive bowl.
Add 13 cup sliced shallots; stir and press to fully submerge in the liquid.
Set aside for 15 minutes; drain.
Meanwhile, place trimmed asparagus on the prepared baking sheet.
Roast, stirring once, until just tender, about 12 minutes.
Transfer the roasted asparagus to a serving platter.
Slice 3 hard-boiled eggs into thin rounds; nestle them among the asparagus spears.
Using the small holes on a box grater or microplane, grate the remaining egg over the top.
Drizzle with the sauce.
Top with the pickled shallots and sprinkle with 18 teaspoon paprika.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
