My memories of early spring in Charleston always include thoughts of impromptu gatherings with friends and family. More likely than not we would gather on the front porch for chilled shrimp and lemonade and them proceed inside for more ‘serious’ fare.

It was a wonderful sight – the sparkling cut crystal, old porcelain cake plates (used for so much more that cake) accompanied by gleaming silver implements.

I still love silver cocktail forks - their small size makes them adaptable for many things.

There would always be a huge silver punch bowl filled with cracked ice (ice from the ice plant that was chipped into chunks with an ice pick) that was then piled high with steamed shrimp.

A smaller crystal bowl was nestled into the center. It held the most wonderful cocktail sauce. I will share the recipe with you at the end of this column.

Along with the shrimp would be my most favorite thing...asparagus rolls.

They were made by trimming the crust from slices of white bread, lathering the bread in melted butter, covering it with bleu cheese or any strong, crumbly cheesea stem of fresh, steamed soft asparagus was then added with the bread being rolled around it, secured with a toothpick and baked in the 350 degree oven on a parchment lined cookie sheet until crisp.

These individual packets of heaven were then arranged on a white doily atop a silver platter. Around the packets were placed a ‘ring’ of bright green, crisp steamed fresh asparagus topped with fresh squeezed lemon juice. Wedges of lemon were added for beauty and flavor.

A pair of silver asparagus tongs were placed alongside the fresh asparagus –- the perfect implement for picking up the asparagus without mashing it flat or dropping it on the floor!

I remember well how everyone loved the combination of asparagus and shrimp with the lemonade. Small plates of savory treats are the perfect spring menu.

The clear crystal glasses used for the lem onade were hand cut with a circa 1880 pattern of strawberries. My grandmother used them just for lemonade and would always garnish the glass with a fresh berry. I still do this today and I must say, it is beautiful and makes an ordinary drink seem special. Looking back I know the things we ate in this celebratory manner were truly ordinary, white bread, butter, shrimp from just down the street, lemons from our lemon trees, asparagus from the garden between two houses, silver handed down from many generations, mismatched porcelain and linen napkins bleached so often they were nearly thread bare.

The joy was in the planning, the anticipation of time with family and friends.

I know we are all anticipating a time in the near future where we can once again get together with those we love.

Perhaps for the time being you will make these special treats for those you are sheltering with, passing time with thoughts of the past and of better times to come.

Petrie Cocktail Sauce

My great-great-grandmother made this. In trying to write this recipe, I am having to watch her make it in my mind as, of course, nothing was ever written down.

This from memory.

Using a large, heavy bowl, crush one clove of garlic. She used a mortar which works well but I think you can get the same effect by using a garlic press.

Add the juice of one large lemon or a Myers lemon if you can find one.

Mince two fresh spring onions finely, green tops and all. Add to the bowl.

Add a tiny can of tomato paste.

Add a small can of tomato sauce.

Grind in or shake in a Tbsp. of pepper.

Add a Tbsp. of salt–sea salt preferable.

Using the pestle or a heavy wooden spoon crush everything together.

Place in a clear Ball canning jar and put in the fridge overnight for use the next day.

Thin it with water if you need to.

Lemonade was made special by the strawberry garnish. Try it.