STRAWBERRIES AND MELONS WITH LIMONCELLO AND FRESH MINT/ PROSCIUTTO-WRAPPED ASPARAGUS

Where has the time gone? I can hardly believe that it is Easter already. The last 2 weeks were spent in Florida for some much needed warmth, and relaxation, and the weather there did not disappoint us. How wonderful to walk in the sand and have the ocean waves come tickling my feet, or just relaxing on the porch catching some rays while reading a good book. It doesn't take much to make me happy. We ate out most evenings and I got my fill of grouper and crabs. We could have stayed for another week, but alas Ron got called to work , and we are going to have an Easter without him. So as a result, I am making a simple breakfast/brunch for my family and friends that are here.
Our LCBO puts out a seasonal book called,'Food & Drink", and it is always filled with wonderful simple recipes that taste good and are easy to make.

The limencello adds just a touch of sugar and superb refreshing flavour to fruit. The fruit can also be cubed if you don't have a melon scooper. I'm not including a recipe as it is self explanatory, don't forget to add some chopped mint to the fruit.

The Prosciutto Wrapped Asparagus is another quick and easy starter that can actually be prepared the day before.

Snap off the bottoms of your asparagus, wash and dry , drizzle with some Olive oil and sprinkle with some salt . Bake in a 400 degree oven for about 5 minutes if thin asparagus are used , a little longer for bigger asparagus. You can also grill them on med. heat on the B.B.Q. or Panini Grill. When cool wrap them with Prosciutto strips, or you can also use Westphalian ham.

I don't have it pictured but a lovely Lemon Aioli would be a great accompaniment to the asparagus.

Here is an easy one.

LEMON AIOLI

1/4 cup mayonnaise

1 large garlic clove, minced

1 tsp. finely grated lemon peel

2 tsp. lemon juice

pinch of cayenne