Just when it seemed like it might rain forever, the sun came out and the weather warmed up.
I celebrated the arrival of spring with a visit to the Farmer’s Market, where I bought two of springtime’s greatest hits: asparagus and strawberries.
Even though these treats are often available year-round, they either come from lands far, far away, or their flavor and texture are like chewing on balsa wood. But this time of year, they are in their glory and should be enjoyed with as little fuss as possible.
I found some recipes on the Web site of Martha Stewart’s new magazine, “Blueprint,” that included these two treats plus other fresh goodies. Altogether, they make a great party menu. These recipes are enough for 12 servings but can easily be halved for a smaller group.
Since the crudites and strawberries are finger food, and the chicken is served sliced, you can get away with providing forks as the only utensil.
Menu
Crudites with Buttermilk Peppercorn Dip
Spice-rubbed Grilled Chicken
Steamed New Potatoes
Fresh Strawberries with “Cannoli” Cream dip
