Spring Brunch Board with Asparagus
It’s officially spring, and I can’t get enough of all of the beautiful produce. Nothing says spring quite like asparagus. This Spring Brunch Board with Asparagus is one of my favorites.
Is there anything better than creating a leisurely brunch at home? It allows you to unwind, relax, and just enjoy quality time with family and friends. It doesn’t have to be complicated to make it memorable.
Easy Entertaining
I love entertaining with dishes I can make ahead. Whether it’s the entire thing, or components that I can later assemble, it allows me to spend all of my time in the moment and not the kitchen. This Spring Brunch Board with Asparagus is a perfect make ahead dish.
Sometimes the ingredients influence the final dish, or even just inspire an idea. Whether you’re strolling through your local farmer’s market or just the produce section of your grocery store, seeing all of the beautiful, vibrant vegetables can give you a map of what to create.
While now is the prime season for asparagus, it’s also peak season for sugar snap peas. Picking complimentary flavors that are both at their best is a great way to build out any type of platter or composed salad.
There’s just something fun about serving dishes that are interactive. People can pick and choose what they like and try different flavor combinations. Combining both roasted vegetables with fresh, raw vegetables gives you an experience in different textures as well as the temperature of the food.
Adding make ahead components, like soft boiled eggs, an easy, bright vinaigrette, and the roasted vegetables makes assembly a breeze. Just add your favorite raw ingredients and have fun creating a new memory and maybe creating a new brunch tradition!
Easy Breezy Spring Brunch Board with Asparagus
The heart of this beautiful platter begins with roasted vegetables and mini potatoes. Let the roasted vegetables guide you and then have fun making this completely your own.
- Preheat your oven to 400 degrees.
- Add your potatoes, asparagus, and sugar snap peas to a baking sheet.
- You want to make sure all of your vegetables are approximately the same size. This will allow them to cook evenly.
- Drizzle them with olive oil and season with salt and pepper.
- Roast them for 20-30 minutes or until the potatoes are fork tender and the vegetables a little charred. This portion can be done ahead of time.
- Have fun picking your ingredients. Look for what is in season and add what you like. The sweet pop of tomato, peppery radish, and briny olives are all ideal accents to the roasted vegetables.
- Add soft boiled eggs for protein. This gorgeous board is ideal for meat eaters and vegetarians alike!
- Keep the vinaigrette simple. You can add all of the ingredients to a mason jar and shake it to combine. Leave it out next to your platter so people can dress their plate however they like.
Are you looking for a fun cocktail to go with this brunch spread? Make sure you check out my recipe Dazzling Blood Orange Mimosas.
Spring Brunch Board with Asparagus
Equipment
- 1 baking sheet
Ingredients
- 1 lbs baby potatoes
- 1 lbs asparagus, trimmed and chopped
- 1 lb sugar snap peas
- 2 tbsp olive oil
- salt and pepper to taste
- 1 bunch radishes, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 cup kalamata olives
- 4 soft boiled eggs
- 1 tsp sea salt and Za'atar seasoning
Vinaigrette Dressing
- 1 tsp Dijon mustard
- 2-3 tbsp olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Place the potatoes, asparagus, and sugar snap peas on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-30 minutes or until the potatoes are fork tender and the vegetables slightly charred.
- To assemble your brunch plate place roasted potatoes and vegetables on a large serving platter or board.
- Arrange the remaining ingredients around the roasted vegetables.
- Season with sea salt and Za'atar.
- Serve the vinaigrette on the side.
Vinaigrette Dressing
- Add all of the ingredients to a jar and shake vigorously.
