Spring Brunch Board with Asparagus

It’s officially spring, and I can’t get enough of all of the beautiful produce out there. Nothing says spring quite like fresh asparagus. This Spring Brunch Board with Asparagus is one of my favorites.

Is there anything better than a leisurely brunch at home? It lets you unwind, relax, and just enjoy time with family and friends. It doesn’t have to be complicated to make it memorable and it’s an easy way to build an Easter brunch spread everyone will remember.

Easy Entertaining with Spring Brunch Board with Asparagus

I love entertaining with dishes I can make ahead. Whether it’s the whole board or just the components I’ll assemble later, it frees me up to actually spend time with my guests instead of the kitchen. This board is a perfect make-ahead dish.

Sometimes the ingredients inspire the whole idea. Wandering through the produce section or the farmer’s market, seeing all those vibrant vegetables, can give you a map of what to create. While this is prime season for asparagus, it’s also peak season for sugar snap peas pairing produce that’s at its best is a great way to build any kind of platter.

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 something fun about serving food that’s interactive, where people can pick and choose their own combinations. Mixing roasted vegetables with fresh, raw ones gives you a nice contrast in texture as well as temperature some pieces warm off the sheet pan, others crisp and cool straight from the fridge.

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 platter starts 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, making sure everything is roughly the same size so it cooks evenly.
• Drizzle with olive oil and season with salt and pepper.
• Roast for 20–30 minutes, until the potatoes are fork tender and the vegetables are a little charred. This part can be done ahead of time.
• Pick your remaining ingredients based on what’s in season — the sweet pop of tomato, peppery radish, and briny olives are all ideal accents to the roasted vegetables.
• Add soft boiled eggs for protein, making the board work for meat eaters and vegetarians alike.
• Keep the vinaigrette simple — shake all the ingredients together in a jar and let people dress their own plate.

Make It Your Own

If you want something a little more substantial alongside the board, this is also a great excuse to make a batch of asparagus tarts. Roll out puff pastry, top it with sautéed mushrooms, a scattering of garlic, and a good handful of parmesan, then layer on trimmed asparagus spears before baking until the dough turns golden and crisp. Adding a bit of ham underneath the asparagus gives the tart extra flavor and turns it into more of a main. Trim the woody ends off the asparagus first so every spear stays tender, and finish each tart with a light garnish of extra parmesan or herbs.

Storage & Serving Tips

Roasted asparagus and the other roasted vegetables can be made a day ahead just let them cool, then store in an airtight container in the refrigerator until you’re ready to assemble the board. Bring everything to room temperature before serving so the flavors come through fully, and check that your asparagus is tender rather than fibrous before pulling it from the oven.

Are you looking for a fun cocktail to go with this brunch spread? Make sure you check out my recipe Dazzling Blood Orange Mimosas.