It is so much fun to decorate the Christmas tree. Vintage style trees can be decorated with strings of popcorn and cranberries. To carry the tree theme to the table, make plated asparagus trees. Cut cooked asparagus in graduating & paired lengths. Put the 2 longest lengths on the bottom of each plate and progress up to the shortest 2 lengths. Sprinkle the asparagus trees with boiled crab meat for a culinary delight.

Entertaining with asparagus fits the season. Steamed asparagus can be dipped into fondue, bundled or passed as an hors d’oeuvre. Asparagus can be wrapped with prosciutto.

Another idea is to wrap 2 to 3 spears in deli-style smoked turkey. Then top each roll with aioli sauce. Sprinkle with paprika for color.

Bring some green to your Christmas parties with Pistachio Tartlets too. Kelly McBride Loft

Pistachio Tartlets
Preheat oven to 425º
Bowl # 1
1 stick melted butter
1 cup finely chopped pecans (food processor)
1 cup flour
Blend in a rectangle baking dish & shape mixture into a pie crust. Bake for 10 MINUTES only at 425º. Let it cool completely
Bowl # 2
10 oz. cream cheese
1 cup powder sugar
1 cup prepared whipped cream
Blend until smooth. Cover the pie crust with this layer when the crust is cool.
Bowl # 3
3 small pistachio instant puddings
3 and 1/2 cups of whole milk (Don’t use the measurements on the pudding box.)
Beat with a mixer until thick.
Spoon the pudding on top of the cream cheese layer.
Top with prepared whipped cream & refrigerate. Cut into tartlet squares & serve chilled.