Mother's Day Menu

[Joetown Parrothead]

I think this is what I might cook the girls Sunday! It's a real light meal , then sit at the Tiki Bar for a relaxing afternoon!







Roasted Asparagus Bundles


1 pound fresh asparagus spears, tough ends trimmed and discarded
4 scallions, root end trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.







Lump Blue Crab Salad





8 ounces lump blue crabmeat
2 tablespoons homemade mayonnaise
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves
1 plum tomato, seeded and chopped
1 avocado, pitted and chopped, skin reserved
1 cup mache
Chopped chives, for garnish

In medium non-reactive bowl, combine all ingredients except mache and chives, taking care not to break up the crab as it is stirred. Mound mache in 2 halves of hollowed out avocado and top with crab salad. Garnish with chopped chives and serve chilled.



Champagne Lemonade

1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnish

Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.
In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

[STL PARROTHEAD]

what time should I be there!

[dnw]

Sounds delicious! I'm sure the moms will be very happy with the menu.