Lilly's iced tea & asparagus.

Jackie in a Lilly Pulitzer shift dress.  So chic.  Probably about to go have an iced tea.

Tonight, I'm going to be jogging in the rain (probably in something fleecey and understated) and dinner is going to be a kale salad with wild rice and red table wine.  Not exactly a scene from a Lilly Pulitzer movie. But nonetheless, I've been thinking a lot about Lilly and even though I'm feeling very un Lilly ish and it's possibly the most unlikely night for a glass of iced tea, here goes.  Just because.  (And the asparagus would be lovely for an Easter brunch ... ?)  Both recipes are from Lilly's book on being Lilly entitled, Essentially Lilly: A Guide to Colorful Entertaining.



Lilly in her store. 
Image from Life Magazine, 1963.

 Recipe for Roasted Asparagus with Lemon and Toasted Nuts

Ingredients:
2 pounds fresh asparagus
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/2 cup chopped toasted macadamia nuts or toasted pine nuts
Salt and Pepper
Instructions:
Preheat oven to 500 degrees. Bend ends of asparagus, snapping where they break naturally. Discard tough ends. Spread asparagus out in single layer on large rimmed baking sheet. Whisk olive oil and lemon juice in small bowl. Brush asparagus with mixture, turning to coat all sides. Sprinkle asparagus generously with salt and freshly ground black pepper.  Roast asparagus until crisp-tender, bright green and just beginning to brown in spots, about 7 minutes. Sprinkle toasted nuts over asparagus and serve.



Lilly on the go. 
Image from Life Magazine, 1963.

Recipe for Orange Iced Tea
Stir equal parts of your favorite iced tea with fresh squeezed orange juice. Ice if you like and add a big slice of orange.