50+ Irresistible Italian Easter Side Dishe Recipes for Your Feast

Easter is a time for family gatherings, festive meals, and the joy of sharing delicious food with loved ones.

If you’re looking to elevate your Easter feast, why not add a touch of Italian flair to your spread?

Italian cuisine is known for its bold flavors, fresh ingredients, and vibrant dishes—perfect for complementing your main course and impressing your guests.

From savory vegetable dishes to cheesy indulgences, Italian Easter side dishes bring a rich variety of flavors that make every bite memorable.

In this article, we’ve compiled a list of over 50 mouthwatering Italian Easter side dishes that will make your holiday meal truly unforgettable.

Whether you’re seeking light and fresh options or rich, comforting favorites, you’ll find the perfect dishes to add a special Italian touch to your Easter celebration.

50+ Irresistible Italian Easter Side Dishe Recipes for Your Feast

With these 50+ Italian Easter side dish recipes, you now have a vast array of delicious and authentic Italian options to choose from.

These dishes bring together the best of Italian flavors—fresh herbs, savory cheeses, roasted vegetables, and hearty grains—that will not only complement your Easter main courses but also create a beautiful and vibrant spread.

Whether you’re serving lamb, ham, seafood, or a vegetarian entrée, these side dishes will enhance the flavors of your meal and provide a stunning variety of textures and tastes.

So, get ready to indulge in the rich culinary traditions of Italy, and enjoy an Easter meal that will leave everyone asking for seconds!

Italian Roasted Asparagus with Parmesan

Asparagus is a quintessential spring vegetable, and in Italy, it’s often paired with simple, yet flavorful ingredients like olive oil and Parmesan. This dish brings out the natural sweetness of the asparagus, enhanced by the rich umami flavor of the Parmesan. It’s a perfect side dish for any Italian Easter meal, offering a light, fresh contrast to heavier main courses.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tbsp extra virgin olive oil
• Salt and freshly cracked black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced (optional)

Recipe:

1. Preheat your oven to 400°F (200°C).
2. Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt, pepper, and minced garlic (if using).
3. Toss to coat the asparagus evenly.
4. Roast for 12-15 minutes, or until the asparagus is tender and slightly golden on the edges.
5. Remove from the oven and immediately sprinkle with grated Parmesan cheese, lemon zest, and lemon juice.
6. Serve warm, garnished with more Parmesan if desired.

This roasted asparagus dish is a delightful and easy-to-make side. The addition of lemon brightens the flavors and adds a subtle freshness, while the Parmesan gives the asparagus a savory finish. This side dish complements rich Easter meats, providing a satisfying yet light contrast. Its simplicity and ease make it a great option for busy holiday meals, adding a touch of Italian elegance to the table.

Italian Style Spinach and Ricotta Pie

This savory pie, known in Italy as “Torta di Ricotta e Spinaci,” is a comforting and flavorful side dish that combines creamy ricotta and vibrant spinach wrapped in a buttery, flaky crust. It’s an Italian classic often served during festive occasions like Easter, where the creamy filling contrasts beautifully with the crisp crust.

Ingredients:

• 1 package of puff pastry (or shortcrust pastry if preferred)
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil for sautéing

Recipe:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let it cool.
3. In a mixing bowl, combine the ricotta, Parmesan, beaten egg, nutmeg, salt, and pepper. Stir in the cooled spinach and mix well.
4. Roll out the puff pastry on a floured surface and fit it into a greased pie dish, trimming any excess.
5. Pour the spinach and ricotta filling into the pastry and smooth it out evenly.
6. Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden and the filling is set.
7. Let the pie cool for 10 minutes before serving.

This spinach and ricotta pie is a savory, rich dish that perfectly balances the creamy texture of the ricotta with the earthiness of the spinach. The golden, flaky crust provides a satisfying crunch, making it a comforting and filling side for your Easter meal. Whether served warm or at room temperature, this pie is sure to be a hit with guests, offering a taste of Italian tradition with every bite.

Italian Grilled Vegetables with Balsamic Glaze

Grilled vegetables are a common side dish in Italy, especially during Easter when fresh, seasonal produce is at its peak. This dish highlights the natural flavors of vegetables like zucchini, bell peppers, and eggplant, complemented by a rich balsamic glaze that adds a touch of sweetness and acidity to balance the flavors.

Ingredients:

• 2 zucchini, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 small eggplant, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional)
• Fresh basil leaves for garnish

Recipe:

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the zucchini, bell peppers, and eggplant with olive oil, salt, and pepper.
3. Grill the vegetables for 3-5 minutes per side, or until tender and slightly charred.
4. While the vegetables are grilling, prepare the balsamic glaze by combining balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until it thickens slightly.
5. Once the vegetables are grilled, arrange them on a serving platter and drizzle with the balsamic glaze.
6. Garnish with fresh basil leaves before serving.

The grilled vegetables with balsamic glaze offer a smoky, savory flavor with a sweet and tangy finish, making them a perfect side dish to accompany Easter lamb, ham, or any other traditional main course. The balsamic reduction adds a layer of richness that enhances the natural sweetness of the grilled vegetables. This dish is a versatile, healthy addition to your Easter table, allowing the freshness of the vegetables to shine through while still providing a deliciously complex flavor profile.

Italian Potato Salad with Lemon and Olives

This Italian potato salad is a refreshing twist on the classic, incorporating the zesty flavor of lemon and the briny richness of olives. The salad’s bright citrus dressing and a touch of fresh herbs make it a perfect side dish for Easter, complementing a variety of Italian mains, from roasted meats to seafood.

Ingredients:

• 1 1/2 lbs small baby potatoes, boiled and sliced
• 1/4 cup green olives, pitted and sliced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 tsp lemon zest
• 2 tbsp fresh parsley, chopped
• Salt and freshly cracked black pepper to taste

Recipe:

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly before slicing them into rounds.
2. In a large bowl, combine the sliced potatoes with the green and black olives.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
4. Pour the dressing over the potatoes and olives, gently tossing to coat.
5. Garnish with freshly chopped parsley and serve at room temperature.

This Italian potato salad offers a balance of tangy, salty, and fresh flavors that will delight your taste buds. The lemon dressing adds a refreshing zing, while the olives bring a depth of flavor that pairs perfectly with the soft potatoes. The parsley adds a touch of color and a mild, herbal note. It’s a versatile side dish that will complement your Easter feast with its bright, flavorful profile, making it ideal for outdoor gatherings or family meals.

Italian Frittata with Artichokes and Parmesan

A frittata is an Italian-style omelet that’s perfect for breakfast, brunch, or as a side dish at dinner. This version is filled with artichokes and Parmesan, making it rich and satisfying while remaining light enough to serve alongside heavier Easter dishes. It’s easy to prepare, full of flavor, and can be served warm or at room temperature.

Ingredients:

• 8 large eggs
• 1 jar (14 oz) artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and freshly cracked black pepper to taste
• Fresh basil leaves for garnish

Recipe:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, Parmesan, salt, and pepper until well combined.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
4. Add the chopped artichokes to the skillet and cook for another 2-3 minutes, stirring occasionally.
5. Pour the egg mixture over the artichokes, stirring gently to distribute the artichokes evenly.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh basil before serving.

This artichoke and Parmesan frittata is a hearty yet light option that is perfect for Easter. The artichokes provide a unique earthy flavor, while the Parmesan adds a sharp, nutty richness. The frittata can be served in wedges, making it a great side dish that can be prepared ahead of time. It pairs well with other Italian mains and provides a flavorful contrast to meats and pastas, making it a must-try side for your Easter celebration.

Italian Caponata (Sicilian Eggplant Stew)

Caponata is a traditional Sicilian dish made with eggplant, tomatoes, olives, capers, and a sweet and sour sauce of vinegar and sugar. It’s a vibrant and flavorful vegetable side dish that’s perfect for an Italian Easter meal. The dish can be served at room temperature, making it an ideal make-ahead option for busy holiday schedules.

Ingredients:

• 2 medium eggplants, diced
• 1 red onion, chopped
• 2 tbsp olive oil
• 1 cup canned diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 2 tbsp capers, drained
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• Salt and freshly cracked black pepper to taste
• Fresh basil leaves for garnish

Recipe:

1. In a large skillet, heat olive oil over medium heat. Add the diced eggplant and onion, cooking until the vegetables are soft and golden brown, about 10 minutes.
2. Add the tomatoes, olives, and capers to the skillet, stirring to combine.
3. In a small bowl, mix the red wine vinegar and sugar, then add to the skillet. Season with salt and pepper.
4. Cook for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Remove from heat and let the caponata cool to room temperature before serving.
6. Garnish with fresh basil before serving.

Caponata is a delightful medley of sweet, sour, and savory flavors that works wonderfully as an Easter side dish. The eggplant provides a tender base, while the olives and capers add a salty punch. The balance of vinegar and sugar creates a deliciously tangy and sweet contrast, making this dish a flavorful companion to roasted meats, pastas, or seafood. Its ability to be made ahead and served at room temperature makes it a convenient choice for busy holiday tables.

Italian Sauteed Green Beans with Garlic and Almonds

This simple yet elegant side dish brings together the freshness of green beans, the aromatic depth of garlic, and the crunch of toasted almonds. It’s a versatile dish that pairs perfectly with any Easter main course, adding a satisfying crunch and savory flavor without being too heavy.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1/4 cup sliced almonds, toasted
• Salt and freshly cracked black pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Recipe:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
3. Add the cooked green beans to the skillet and toss them in the garlic-infused oil for 2-3 minutes to warm through.
4. Season with salt, pepper, and fresh lemon juice, then toss to combine.
5. Transfer the green beans to a serving dish, sprinkle with toasted almonds, and garnish with fresh parsley.

The sautéed green beans with garlic and almonds are a delightful combination of textures and flavors. The crisp beans are perfectly complemented by the nutty crunch of almonds, while the garlic adds depth and the lemon juice brightens the entire dish. This side is light, fresh, and incredibly easy to make, making it an ideal choice for Easter, especially when paired with heavier meats like lamb or ham.

Italian Braised Fennel with Parmesan

Braised fennel is a unique and flavorful side dish that highlights the fennel’s natural sweetness and mild licorice flavor, softened by slow cooking in a savory broth. Topped with Parmesan cheese, this dish becomes a deliciously rich and aromatic accompaniment to any Easter meal, offering a nice contrast to rich meats.

Ingredients:

• 2 large fennel bulbs, sliced into wedges
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and freshly cracked black pepper to taste
• 1 tbsp fresh thyme, chopped

Recipe:

1. In a large skillet, heat olive oil over medium heat. Add the fennel wedges and sauté for about 5 minutes, turning occasionally, until they begin to soften and brown.
2. Add the vegetable broth to the skillet, cover, and simmer for 20-25 minutes, or until the fennel is tender and the liquid has mostly evaporated.
3. Season the fennel with salt and pepper, then sprinkle with grated Parmesan and fresh thyme.
4. Cover the skillet again and cook for another 2-3 minutes, allowing the cheese to melt and form a savory crust.
5. Serve immediately, garnished with extra thyme if desired.

Braised fennel with Parmesan is a flavorful, slightly sweet, and savory side dish that is perfect for Easter. The slow braising process allows the fennel to become tender and develop a deep, mellow flavor, while the Parmesan adds richness and a touch of umami. It’s an elegant dish that can be prepared in advance and served warm, making it an ideal complement to Easter lamb, roast chicken, or even a vegetarian entrée.

Italian Grilled Polenta with Herb Butter

Polenta is a staple in many Italian homes, and grilling it adds a smoky, crispy exterior while keeping the inside creamy and soft. Topped with a fragrant herb butter, this dish is an excellent side for your Easter spread, especially when paired with rich, meaty mains or a zesty tomato-based sauce.

Ingredients:

• 1 1/2 cups cornmeal (for polenta)
• 4 cups water
• 1 tsp salt
• 1/4 cup butter
• 2 tbsp fresh herbs (such as thyme, rosemary, or parsley), chopped
• 2 tbsp grated Parmesan cheese (optional)
• Olive oil for grilling

Recipe:

1. In a large pot, bring 4 cups of water and 1 tsp salt to a boil. Slowly whisk in the cornmeal, reducing the heat to low. Stir continuously until the mixture thickens and pulls away from the sides of the pot, about 10-15 minutes.
2. Pour the cooked polenta into a greased baking dish and smooth the top with a spatula. Let it cool and set for 30-40 minutes, or until firm.
3. Once set, cut the polenta into squares or rectangles.
4. Preheat your grill to medium heat and lightly oil the grates. Grill the polenta slices for about 3-4 minutes per side, until golden and slightly crispy.
5. While the polenta is grilling, melt the butter in a small saucepan over low heat. Add the fresh herbs and cook for 1-2 minutes, allowing the flavors to meld.
6. Drizzle the herb butter over the grilled polenta and sprinkle with Parmesan cheese, if desired. Serve immediately.

Grilled polenta with herb butter is a comforting yet elegant side dish that adds a crispy, savory element to your Easter meal. The polenta is wonderfully creamy on the inside, with a satisfying crunch on the outside, and the herb butter elevates the dish with fragrant, aromatic flavors. This dish is versatile, rich, and pairs well with grilled meats, tomato-based sauces, or even roasted vegetables, making it an ideal choice for a holiday celebration.

Italian Roasted Carrots with Honey and Thyme

Roasted carrots are a classic Italian side dish, and when paired with the sweetness of honey and the aromatic flavor of thyme, they make a delightful accompaniment to any Easter main course. The caramelization from roasting brings out the natural sweetness of the carrots, while the honey glaze adds a rich, subtle sweetness that enhances their flavor.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
• Salt and freshly cracked black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Recipe:

1. Preheat the oven to 400°F (200°C).
2. Toss the peeled baby carrots with olive oil, honey, thyme, salt, and pepper in a large bowl until evenly coated.
3. Arrange the carrots in a single layer on a baking sheet.
4. Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and slightly caramelized at the edges.
5. Garnish with fresh parsley before serving.

These roasted carrots with honey and thyme are the perfect combination of sweet and savory. The roasting process brings out the carrots’ natural sweetness, while the honey glaze adds a layer of richness. The fresh thyme provides a subtle earthiness that complements the sweetness, making this dish a flavorful addition to your Easter table. It’s a simple yet elegant side dish that pairs wonderfully with both lamb and poultry.

Italian Grilled Stuffed Mushrooms

These grilled stuffed mushrooms are a delicious, savory side dish that’s packed with flavor. The mushrooms are stuffed with a mixture of garlic, breadcrumbs, Parmesan, and fresh herbs, then grilled to perfection. It’s a light, vegetarian option that can easily stand in for a side to any Easter main course.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and freshly cracked black pepper to taste
• 1 tbsp balsamic vinegar (optional)

Recipe:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine the breadcrumbs, Parmesan, garlic, olive oil, parsley, salt, and pepper.
3. Stuff each mushroom cap with the breadcrumb mixture, pressing it in firmly.
4. Place the stuffed mushrooms on the grill and cook for 5-7 minutes until the mushrooms are tender and the tops are golden brown.
5. If desired, drizzle with a small amount of balsamic vinegar for a sweet and tangy finish.

Grilled stuffed mushrooms are a flavorful and satisfying side dish that works well with a variety of Easter mains. The combination of garlic, Parmesan, and breadcrumbs creates a savory filling that complements the earthy mushrooms. Grilling them gives the dish a smoky char, while the fresh parsley adds a touch of brightness. It’s an easy-to-make, visually appealing side that can be served as an appetizer or alongside your main dishes.

Italian Broccoli Rabe with Garlic and Chili Flakes

Broccoli rabe (rapini) is a slightly bitter, leafy green vegetable that is often used in Italian cooking. Sautéed with garlic, chili flakes, and a touch of olive oil, it becomes a flavorful side dish with a slight heat and robust garlic aroma. This dish offers a nice balance to richer Easter foods, adding freshness and a bit of spice.

Ingredients:

• 1 lb broccoli rabe (rapini), trimmed and chopped
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red chili flakes
• Salt and freshly cracked black pepper to taste
• 1 tbsp fresh lemon juice (optional)

Recipe:

1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 2-3 minutes until it turns bright green and slightly tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and chili flakes, cooking for 1-2 minutes until the garlic becomes fragrant but not browned.
3. Add the blanched broccoli rabe to the skillet and sauté for 5-7 minutes until tender and infused with the garlic and chili flavors. Season with salt and pepper to taste.
4. If desired, drizzle with fresh lemon juice before serving.

This sautéed broccoli rabe with garlic and chili flakes brings a perfect balance of bitterness, garlic, and heat, making it an excellent side dish to complement a heavy Easter feast. The slightly bitter taste of the broccoli rabe is mellowed by the garlic and enhanced by the chili flakes, making it a flavorful contrast to richer dishes like lamb or ham. It’s a quick, easy, and healthy option for any Easter table.

Italian Sweet Peppers with Capers and Olives

This dish of roasted sweet peppers, paired with capers and olives, offers a burst of Mediterranean flavor. The sweetness of the peppers balances the salty olives and briny capers, creating a harmonious side dish that adds color and vibrancy to your Easter meal. It’s a simple yet elegant way to enhance your feast.

Ingredients:

• 4 large sweet bell peppers (red, yellow, or orange), seeded and sliced into strips
• 1/4 cup green olives, pitted and chopped
• 1/4 cup capers, drained
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh basil, chopped
• Salt and freshly cracked black pepper to taste

Recipe:

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced bell peppers with olive oil, garlic, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, or until they become tender and slightly charred.
4. Remove from the oven and toss the roasted peppers with chopped olives, capers, and fresh basil.
5. Serve warm or at room temperature as a flavorful side dish.

The roasted sweet peppers with capers and olives bring together a delightful mix of salty, tangy, and sweet flavors. The roasting process intensifies the peppers’ sweetness, while the olives and capers contribute a savory, briny contrast. This dish is a perfect side to complement Italian meats or seafood, and it can also be served as part of an antipasto platter for a colorful and vibrant addition to your Easter table.

Italian Zucchini Fritters (Frittelle di Zucchine)

These Italian zucchini fritters are light, crispy, and packed with flavor. They are made by combining grated zucchini with Parmesan cheese, herbs, and a touch of flour, then frying them to golden perfection. These fritters make an excellent side dish for Easter, providing a savory, crispy element that pairs well with heavier mains.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and freshly cracked black pepper to taste
• Olive oil for frying

Recipe:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, Parmesan cheese, flour, eggs, parsley, garlic, salt, and pepper. Mix until the ingredients are well incorporated.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture into the hot oil, flattening them gently with the back of the spoon to form small fritters.
5. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and drain on paper towels before serving.

These Italian zucchini fritters are a crowd-pleasing side dish that brings a crispy texture and fresh zucchini flavor to your Easter spread. The Parmesan cheese adds a nice savory depth, while the herbs and garlic provide extra layers of flavor. The fritters are perfectly crispy on the outside and tender on the inside, making them a perfect accompaniment to any main course, whether it’s roasted lamb, grilled chicken, or a vegetable-heavy entrée.

Italian Roasted Asparagus with Lemon and Parmesan

Roasted asparagus with lemon and Parmesan is a light and vibrant side dish that showcases the natural flavor of the asparagus while enhancing it with the fresh zest of lemon and the rich, nutty flavor of Parmesan. It’s an elegant yet simple side that pairs beautifully with any Easter dish, from roasted meats to seafood.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Salt and freshly cracked black pepper to taste

Recipe:

1. Preheat the oven to 400°F (200°C).
2. Toss the trimmed asparagus with olive oil, salt, and pepper, ensuring the asparagus is evenly coated.
3. Arrange the asparagus in a single layer on a baking sheet.
4. Roast for 15-20 minutes, or until the asparagus is tender and slightly caramelized at the tips.
5. Remove the asparagus from the oven and drizzle with fresh lemon juice and zest. Sprinkle with grated Parmesan cheese before serving.

The roasted asparagus with lemon and Parmesan is a delightful combination of fresh, tangy, and savory flavors. The lemon zest adds a burst of citrus brightness, while the Parmesan brings a nutty richness to the dish. Roasting the asparagus brings out its natural sweetness and ensures a perfect balance of texture, with tender stalks and crisp tips. This side dish is a beautiful and flavorful addition to your Easter table, complementing both hearty and lighter mains.

Note: More recipes​ are coming soon!