My Easter plans this year include absolutely no dyed eggs, and an extended writing session on book #2, The I Love Entertaining with Trader Joe’s Cookbook!

We have no kids in residence this weekend—they already had their Spring Breaks, and Easter is not a big holiday around here, so we’ll be taking advantage of the long weekend to get stuff done! New schedule of classes , finishing touches on the upcoming barge cruise in Provence , and some recipe testing. Come to think of it, that sounds like a great holiday weekend to me! Hope your weekend is filled with family, fun and great food. Maybe this dish would make a pretty addition to your table?

From The I Love Trader Joe’s Cookbook:

Roasted Asparagus with Hazelnuts and Clementines

1 (16-ounce) package fresh asparagus
drizzle of olive oil
handful of chopped hazelnuts
2 clementines, peeled and sliced (not sectioned)
salt and pepper
shaved Parmesan, for garnish

Preheat oven to 450 degrees. Place the asparagus on a baking sheet and drizzle with a little olive oil. Roast 5 minutes. Scatter hazelnuts on top of asparagus and roast another 3-4 minutes. Place on serving plate and scatter clementine slices on top. Season with a little salt and freshly ground black pepper, and garnish with shaved Parmesan.
Serves: 2-4
Vegetarian and Gluten Free