Traditionally, our family always has ham for Easter. I did briefly think about lamb, but was out-voted. After I whined about the quality of the hams in supermarkets, my neighbor, Caroline, suggested I purchase my ham from the German butcher. Great idea, but I ended up mind snatched and bought a half, spiraled sliced Hatfield ham from the Shur Fine market near Waymart, PA.
I like the fruit and vegetable sections at the Shur Fine and some of their meats. However, they didn’t have an exciting selection of hams and I didn’t really know the brands, so I bought whatever. The ham was okay but a little dry after heating and glazing.
I’ve always liked these pre-sliced hams, especially for buffet receptions. So easy to arrange on platters and attractive with even slices. Fabulous leftovers!
It’s the asparagus season and now is the time to buy while the stalks are young and tender.
Too lazy to heat up the grill, I crisp tender roasted the asparagus in the oven with garlic slivers and cherry tomatoes.
We ate quite of few of these directly from the roasting pan before serving. I have to go back and get more before they turn woody!
The dessert was as simple as the meal. Jade loved this 🙂
Roasted Asparagus with Cherry Tomatoes
4 garlic cloves, slivered
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2 bunches of young, green asparagus
15 cherry tomatoes, halved
Mix the garlic, olive oil, salt, pepper and lemon juice together. Place the asparagus and tomatoes in a very large bowl, then pour the olive oil mixture over all, tossing to coat, then pour into a roasting pan. Roast for 15-20 minutes in a 400 F oven, turning once after about 10 minutes.