Guest Blogger: Stacy Maple, Chef


Memorial Day Picnics

Memorial Day is a time of celebration and the weekend marks the unofficial start of summer. What better way to kick off this sun-filled season than to share a picnic, a meal of relaxed, casual foods and drinks, with your family and friends!

Planning Picnic Menu

Planning is the key to any perfect picnic. When planning your picnic, remember the best picnic menus are relaxed, casual, simple to prepare, transport easily, hold up well and are both easy to eat and clean up.

The following recipe for Grilled Asparagus with Lemon and Capers is the perfect addition to your next picnic. It fits the bill. It is simple, can be prepared in advance or on site and doesn’t require refrigeration.

In addition, it is full of flavor, vibrant, presents beautifully, and Ohio asparagus is arriving just in time for Memorial Day. Grilled Asparagus with Capers and Lemons is the perfect addition to your Memorial Day picnic.

Summer Picnic Checklist

Using a checklist for packing can make the process easier and ensure an enjoyable and relaxing picnic meal for all. Download and Print this Summer Picnic Checklist for your Memorial Day picnic!

 Download Chef Stacy’s Picnic Checklist


Grilled Asparagus with Lemon and Capers

Recipe by Chef Stacy Maple

Chef’s Note: I have a confession. I love grilled asparagus year round. Even when it’s too cold to fire up the grill. I find that my grill pan offers excellent flavor and a quick option for one of my favorite veggies.

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  • 2 bunches Asparagus, fresh
  • 2 TB Extra Virgin Olive Oil
  • 1 Lemon, juice and zest
  • 2 TB Capers
  • ¼ Cup Diced Pancetta
  • Cracked Pepper
  • Kosher Salt


Bend Asparagus until the tough ends snap off; discard ends. Very gently, toss asparagus in oil. Heat grill or grill pan. Once hot, place asparagus spears on grill or pan in a single layer. Cook for 4-5 minutes on one side, allowing spears to char a little bit before turning. Turn and continue to cook until asparagus are a bright green color with char marks and bend slightly when picked up by one end. Remove from heat and spread on a platter. Asparagus can be served hot or can be cooled and refrigerated for later service. When ready to serve, drizzle with lemon juice and sprinkle with capers, pancetta, salt and pepper. Garnish with lemon zest. Serve and Enjoy!


CHef StacyChef Stacy Maple studied at Le Cordon Bleu College of Culinary Arts, where she graduated Phi Beta Kappa. She then went on to the French Culinary Institute in New York City to study Food Styling. This exemplary training along with 25 years of culinary and hospitality experience has given her hands-on, working knowledge of every phase of the industry from the front of the house to the back.

Chef Stacy’s owns and operates a bed and breakfast, coffee shop and a slow-food café, in addition to her current culinary service, Chef Stacy Maple LLC.

Learn more about Chef Stacy at