Q: I'm working on sides for Easter and the main course is baby back ribs. The only things that come to mind for me are potatoes, garlic bread, and corn. To keep from putting my guests in a carb coma, are there any suggestions for vegetable sides I can make?
Sent by Alyssa
Editor: Alyssa, I would definitely start by thinking asparagus — it's a classic accompaniment to a spring dinner. It's also more seasonal than corn (although of course good sweet corn is available year-round in the freezer). I would think of doing a hearty side dish of Truffled Asparagus with Parmesan (pictured above) or a lighter salad of asparagus ribbons.
Readers, what else would you recommend for Alyssa's dinner menu?
(Image: Sara Kate Gillingham-Ryan)