Spring day with grey clouds. Recovering from Mother’s day weekend. My sister and her husband came to visit and we talked, we walked, we laughed, we cooked, we toasted and we feasted.
My youngest daughter and her new beau joined us for brunch and brought more flowers, lovely card and gifts.
Starters: Tomatoes and mozzarella sliced, Shrimp cocktail, Green salad.
Entree: Wild Alaska Salmon, Spring Asparagus, Mashed potatoes.
Dessert: Mango Bites with the ice cream of your choice.
Recipe for Asparagus:
Spring asparagus is good steamed: 2 inches of cold water in your steamer, bring to boiling.
Wash off the bunch of asparagus under running cold water.
With paper towels fast dry.
Cut off about 2 inches off the bottom of the stems. Toss those stems into a freezer bag and pop into the freezer, they can be used to flavour soups and sauces.
Place the remainder of the asparagus into steaming basket for 4 to 5 minutes.
Remove to serving plate and garnish with lemon wedges.
It says Mom on there.
To my children, my sister and her husband thank you all for making my day so special.
I am feeling so loved!
Hope that all you Mothers had a lovely day! Please share by leaving a comment.