MyRecipes & RL Networks

Make-ahead spring brunch

Rest-easy recipes, from Asparagus and Prosciutto Strata to Strawberry-Marmalade Salad|Charity Ferreira

Citrus runs throughout our menu, from this lemon-scented strata to the scones and the fruit salad.

Leigh Beisch

Asparagus and Prosciutto Strata

Buttermilk-Currant Scones with Lemon Glaze

Strawberry-Marmalade Salad

This lively brunch menu incorporates fresh, seasonal ingredients and a zesty citrus theme.

The main-course strata pairs eggs and asparagus accented with salty prosciutto, lemon, and chives. The lemon-glazed scones are delicious topped with strawberry jam and butter or whipped cream. And marmalade and lemon juice punch up fresh sliced berries in the stand-out strawberry salad.

Best of all, everything can be made ahead of time, so you can host a fabulous brunch without sacrificing your Sunday morning sleep-in.

Printed from:
http://www.sunset.com/food-wine/entertaining/make-ahead-spring-brunch-00400000011725/