Drumroll!…………. Actually, scratch that, I kind of choked on this milestone. I had a great plan this week to re-create some of Martha Stewart’s super awesome easter egg designs. These eggs are the most unusual and beautiful easter eggs I have ever seen, and I really wanted to make them at home and impress my friends! Being a fairly accomplished easter egg decorator myself, I thought for sure I could pull it off. Well, as everyone knows (and I should have known better), Martha Stewart is sort of a super human robot when it comes to crafting, and these eggs turned out to be MUCH more difficult then I had thought. In fact, after multiple attempts, at several different techniques, the best I got was The Hubs saying, “what’s wrong with these eggs?” My usual name-written-in-white-crayon design was a million times better than my tries at these fancy eggs. Sigh. You can’t win em all I guess.
Instead of impressing you with super fabulous, perfect looking easter eggs for my monumental 200th post, please enjoy a simple side dish recipe I prepared for dinner last night. I suppose this is more “Betsy” anyway. These balsamic drenched veggies were tasty and easy to prepare. Give them a try for dinner tonight and meanwhile I’ll search the internet for easier easter egg ideas that hopefully I can share with you soon. I’m not a quitter!
Asparagus with Balsamic Tomatoes recipe from Cooking Light
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups halved grape tomatoes
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 3 tablespoons crumbled goat cheese (we skipped the cheese since we’re currently omitting dairy)
- 1/2 teaspoon black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.