It’s spring, so let’s build a bountiful brunch

Published 5:36 am Wednesday, April 26, 2017

Brunch, like macaroni and cheese or peanut butter and jelly, is one of the best combinations around. Where else do you have a choice of a scoopful of scrambled eggs along with a chicken wing paired with a waffle.

Sources say you can thank the British for inventing brunch, a meal that includes both breakfast and lunch items. Brunches can be casual gatherings or events for special occasions.

Spring, a popular time for brunch, is a season of rebirth and renewal when we look forward to and welcome seasonal favorites. Combining breakfast and lunch items with spring ingredients like asparagus and fresh greens gives you more flavor varieties.

When hosting a brunch, or any event, having a plan and menu is crucial. Take stock of your china, linens and silverware and consider which beverages you will be serving.

Brunch should be beautiful, and it shouldn’t break the bank or stress you out.

From casserole dishes to savory tarts to a stunning coconut cake, brunch recipes are meant to inspire.

And don’t forget a cocktail. Every good brunch needs a cocktail, be it a fruity mimosa or spicy Bloody Mary.

Asparagus with Mustardy Vinaigrette

Makes 8 servings

Preparation time: 30 minutes

Total time: 30 minutes

Coarse salt and freshly ground pepper

4 lb asparagus (thick spears if possible), trimmed and bottoms peeled

1 carrot, peeled, cut into thin strips

1/4 C champagne or white wine vinegar

1 TBS Dijon mustard

2 TBS whole-grain mustard

3/4 C olive oil

Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3-4 minutes. Transfer to ice bath. Let cool, then drain on a paper towel-lined plate. Add the carrot strips to the water and blanch 1-2 minutes to soften. Drain and place in ice water.

Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.

Transfer asparagus to platter. Garnish with carrot strips. Serve with vinaigrette on the side.

— Adapted from www.marthastewart.com