Although this post is long overdue from the actual happening, the content is still relevant both from an entertaining standpoint and an emotional one. From previous posts you may recall that our neighborhood is full of wonderful people. So much so that we would gather throughout the year at each other’s home to just hang out. So, it was a bittersweet gathering a couple years back when our close neighbors decided to move back to their homeland of Germany. Although a much larger party was thrown for their farewell, JuanCarlos and I decided to host a more intimate Garden Cocktail Party with our core group. Not wanting to spend time in the kitchen we focused on offering food items that we could make ahead enabling us to just enjoy our time with the whole group one last time.

There were speeches and tears but as always a good time with people who have lived closed by for a long time. Sad as it was, (note the heart on the cake I made had icing dripping down like teardrops in the photo below), it was great to come together and celebrate a big, bold move.

Mara, with her husband Andre tearing up a bit about the yin and yang of moving away.

As I always say, you don’t need a special occasion to throw a party. You just need friends. And that is really what it is all about. Sharing good food, good laughs with people worth your time.

Andre, Vinny and Juancarlos pondering, not what to eat but how we will all feel after their big move. It takes courage.

Here is the menu, and ideas for you to throw a garden style cocktail party. Nibbles of food that not only can you make ahead but also fill up your guests enough that you don’t need a main course and will also help absorb any alcohol intake. Click the links below for more recipe details.

Cheese/Charcuterie Platters

You simply can never go wrong with offering a **Cheese/Charcuterie Platter**: Grapes, **Manchego**, **Dry Cured Chorizo**, Mortadella, Cucumber, **Onion Jam**, Majorero Pimenton

And when something works, double it up. Especially when you have a long table, it’s a good idea to have 2 platters at each end of the table.

Grilled Sausage with Caramelized Onions

Simply grill sausage and slice on the diagonal. Caramelize onions by slowing cooking them in oil and butter until softened and sweet. This could take anywhere from 45 min to 1.5 hrs but can easily be made ahead.

Tortilla Española with crostini

Hearty, crowd pleaser - **Tortilla Española** served with crostini and sliced cucumbers

Pearl Couscous with zucchini

Pearl couscous is heartier than grain couscous and holds up to chunky veggies like sautéd zucchini. Small glasses for individual serving makes it easier to eat. *Note, glasses are turned upside down so no insets, or flying debris gets inside.
How To: Simply cook the pearl couscous in water (1:1.5 cup ratio) for 10-12 minutes. Meanwhile, cut yellow onion and zucchini in small cubes. Sauté onion first until softened, add salt, pepper then zucchini. Sauté until soft but not mushy. Once couscous is done, add it to the zucchini and stir until nicely combined. You can add feta and basil to finish.

3 Bean Salad

Triple Chocolate Cake with Buttercream

I used my favorite recipe from Sally’s Baking for the **Triple Chocolate Cake**. I made this one gluten free and only one layer.

I’ve said it before and I will say it again, life is meant to be shared spending time with people you care about enjoying food made and served with love.

Asparagus. The tall green trees of the vegetable forest. They are cousins to broccoli; the shorter, fuller shrub like relative. But trees, all the same. I love these tall beauties all on their own, just as much as when mixed in with other vegetables. I love asparagus grilled, or sautéd, roasted or steamed. It's safe to declare that I simply love them.

I guess all that love started a want. How can I include these more often but with flair. That's when I began flirting with ways to enhance these long, earthy stalks. A simple addition of one or two extra items is all that was needed. Once I did, they went from average vegetable side dish, to a 'stand out, move over' dish. It doesn't take much to make them shine brighter. Here are three ways, but I don't need to tell you that there are countless others.
On tap today:

Quail Eggs, Shallots
Goat Cheese, Lemon Zest
Chorizo & Caramelized Onions

Long, tall, green. Like cypress trees swaying in the wind.

Asparagus, chorizo, caramelized onions, goat cheese, lemon, shallot, quail eggs.

The first time asparagus arrived at my enhancement clinic, I made hard boiled eggs, quartered them, steamed the asparagus, scattered some thinly sliced shallot then drizzled the entire dish with balsamic vinaigrette and served them as an appetizer. My latest upgrade; swap the big ole chicken egg for their diminutive cohorts, the quail egg, I must admit I loved it even more. The quail eggs are petite and deliver a more delicate touch.

Asparagus with Hard Boiled Eggs & Balsamic Vinaigrette

When cooking the quail eggs, drop them in boiling water for only 2 minutes, then into a bowl of cold water, and peel. This amount of cook time and cold water shocking provides soft yolk perfection.

The next time asparagus showed up for some freshening up, I grilled them, let them cool slightly then crumbled goat cheese along their bristled tops, let it rain lemon zest and drizzled a red wine, lemon shallot vinaigrette.

Asparagus with Goat Cheese & red wine, Lemon shallot Vinaigrette

It's truly as simple as adding goat cheese, lemon zest and drizzling with a red wine shallot vinaigrette. This ain't brain surgery, I know but it does taste good to the brain, the taste buds and the belly.

The third time the asparagus knocked at the refresh clinic, they were seeking a bit more intensity. So a good helping of sautéd chorizo and caramelized onions with just a drizzle of oil, coarse salt and pepper fit their request.

Asparagus with chorizo & caramelized onions

Sauté chorizo and chop into small pieces, add caramelized onions and drizzle of oil.

In all these versions, I opted to oven roasted the asparagus. I preferred this method over steaming for this round.. You can prepare them to your liking. These are just three simple stories to tall tales of a stalky green vegetable. Of course, there are more tales to tell...

Asparagus in quiche. Or salads.
Use creamy sour cream mustard dressing or a blue cheese dressing
Asparagus tart
Grilled asparagus tossed with pasta

3 ways? Oh dear asparagus, stop by the enhancement clinic any day of the week, there are an eternity ways...