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Spring Brunch Board with Asparagus
This elegant and easy brunch platter is the perfect make ahead and assemble later dish.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Salad
Servings
4
Equipment
1 baking sheet
Ingredients
1x
2x
3x
▢
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.
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