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Spring Brunch Board with Asparagus

Spring Brunch Board with Asparagus

This elegant and easy brunch platter is the perfect make ahead and assemble later dish.
Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Servings 4

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.
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