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Easter Saturday & Baked Asparagus

April 23, 2011

Easter Saturday lunch this year will be a Bridal Luncheon. Friends are gathering at Boxwood Bistro to celebrate the upcoming nuptials of Carole & Harry.

Easter basket

Easter Saturday, when the boys were little, was our Easter Basket day. The Easter Bunny would deliver baskets during the night Friday & the whole day Saturday was spent enjoying the chocolate bunnies, chocolate eggs, Peeps & gifts, always including books, & hunting eggs in the backyard. Then come Sunday morning, the Easter Basket was forgotten as we headed to early church, Sunday School & a family dinner at noon.

I still make Easter Bunny still makes Easter Baskets for the boys & DH – to be found on the kitchen table early on Saturday morning. Not so much candy! No Peeps! But still wrapped in cellophane with a bow on top. Can you believe no one wants to hunt eggs anymore?

Our Family Easter Dinner has been changed to Easter Saturday Dinner because of my choir commitment tomorrow – both services (Choir Feast between services with the orchestra!), lots of singing (Joy! Joy! Joy!) – that is, unless someone in residence around here would like to prepare dinner & have everything ready to serve when I come in from the late service around 1 pm… Anyone…Anyone…didn’t think so! So Easter Saturday Dinner it is!

Happy Easter! He is risen! He is risen indeed!

Baked Asparagus

Springtime means fresh asparagus!


  • 1 1/2 pounds fresh Asparagus Spears
  • 2 Tablespoons fresh Parsley, finely chopped
  • 3 Garlic Cloves, thinly sliced
  • 4 Tablespoons extra virgin Olive Oil
  • Sea Salt
  • Black Pepper


  1. Preheat oven to 400 degrees.
  2. Break tough ends off asparagus; Place in a baking tray so the stalks don’t overlap.
  3. Add remaining ingredients; Bake uncovered until asparagus is just tender, 5-8 minutes.
  4. Serve hot.

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