25+ Must Try Easter Brunch Asparagus Recipes You’ll Love

Easter brunch is the perfect occasion to celebrate the arrival of spring with fresh, vibrant flavors.

And what better way to highlight the season’s bounty than with asparagus? Asparagus is not only one of the first vegetables to emerge in spring, but it also offers a delicate, earthy flavor that pairs beautifully with a wide range of brunch dishes.

Whether you’re looking to serve it as a main dish, a savory side, or an elegant appetizer, asparagus brings a refreshing and light touch to any meal.

In this blog post, we’ve gathered over 25 creative and delicious asparagus recipes that will elevate your Easter brunch spread.

From crispy asparagus tarts and hearty asparagus casseroles to simple roasted asparagus with a zesty lemon vinaigrette, there’s something for every palate.

These recipes are not only full of flavor but are also easy to prepare, ensuring you can spend less time in the kitchen and more time enjoying the festivities with family and friends.

So, if you’re ready to add a spring-inspired twist to your Easter brunch, read on for our top 25+ asparagus recipes that will make your gathering both delicious and memorable.

25+ Must Try Easter Brunch Asparagus Recipes You’ll Love

With its bright green color and rich, fresh flavor, asparagus is the perfect vegetable to feature in your Easter brunch.

These 25+ asparagus recipes offer a wide variety of options that can suit any taste, from indulgent casseroles to light salads and bite-sized appetizers.

Each dish brings out the best of asparagus, making it a standout ingredient that everyone will love.

Whether you’re hosting a small family gathering or a grand brunch celebration, these recipes will not only impress your guests but also add a touch of spring to your table.

Try out a few, or go all in with a full asparagus-themed brunch menu — either way, these recipes are guaranteed to be a hit.

Asparagus with Lemon Garlic Butter Sauce

This simple yet flavorful asparagus dish is perfect for Easter brunch. The asparagus is perfectly tender, complemented by a zesty and buttery lemon garlic sauce. It’s light, fresh, and aromatic, offering a delicate balance of flavors that will complement any main course.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam or blanch the asparagus until tender but still bright green, about 4-5 minutes. Drain and set aside.
2. In a pan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the lemon zest and juice, then season with salt and pepper.
4. Toss the asparagus in the lemon garlic butter sauce, ensuring it’s evenly coated.
5. Garnish with fresh parsley before serving.

This dish is a refreshing and easy-to-make side for Easter brunch. The light lemon garlic butter enhances the natural flavors of the asparagus without overpowering them. It’s a delightful balance of tangy and savory, making it the perfect addition to your springtime brunch spread.

Asparagus and Parmesan Puff Pastry Tarts

These flaky puff pastry tarts are a perfect way to elevate your Easter brunch. The rich, savory combination of roasted asparagus and creamy Parmesan cheese on a golden, crispy pastry base is both indulgent and delicious. This is an elegant and fun dish that’s sure to impress your guests.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 egg (for egg wash)
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper. Cut into rectangles or squares.
3. Brush the edges of the pastry with egg wash (1 beaten egg).
4. Roast the asparagus with olive oil, salt, and pepper in the oven for about 10 minutes, or until tender.
5. In a small bowl, mix the ricotta and Parmesan cheese. Spread the mixture evenly on each pastry.
6. Arrange the roasted asparagus on top of the pastry.
7. Bake for 15-20 minutes, or until the pastry is golden and puffed.
8. Garnish with fresh thyme and serve.

These asparagus and Parmesan puff pastry tarts bring a sophisticated touch to your brunch spread. The flaky pastry, creamy cheese mixture, and perfectly roasted asparagus come together to create a savory bite-sized treat. It’s a fun and flavorful way to enjoy asparagus during the Easter season, and it pairs wonderfully with a fresh salad or even a light egg dish.

Asparagus and Goat Cheese Frittata

This light yet filling frittata features the delightful combination of tender asparagus and creamy goat cheese. Perfect for Easter brunch, this dish is easy to make and can be served warm or at room temperature. The earthy asparagus pairs wonderfully with the tangy goat cheese, creating a savory and satisfying dish.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 8 large eggs
• 1/2 cup milk or cream
• 2 ounces goat cheese, crumbled
• 1/2 cup grated Gruyère cheese
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the chopped asparagus to the skillet and sauté for another 5-6 minutes, until tender but still bright green.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the cooked asparagus and onion, and gently stir to combine.
6. Sprinkle the goat cheese and Gruyère cheese evenly over the top.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
8. Let the frittata cool slightly before slicing and serving.

This Asparagus and Goat Cheese Frittata is a savory and satisfying dish that’s perfect for any Easter brunch. The asparagus adds a tender crunch, while the goat cheese adds a creamy tang, creating a wonderful flavor contrast. The frittata is simple to prepare, and it can easily be made ahead, allowing you to enjoy more time with your guests. It’s a great way to incorporate asparagus into your brunch in a hearty, filling way.

Roasted Asparagus with Prosciutto and Balsamic Glaze

For a sophisticated yet simple asparagus dish, this roasted asparagus with prosciutto and balsamic glaze is a perfect choice. The prosciutto adds a savory, salty contrast to the tender, roasted asparagus, while the balsamic glaze provides a sweet and tangy finishing touch. This elegant dish is perfect for adding a burst of flavor to your Easter brunch table.

Ingredients:

• 1 bunch asparagus, trimmed
• 4 slices prosciutto
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Roast the asparagus for about 10-12 minutes, or until tender but still slightly crisp.
4. While the asparagus is roasting, whisk together the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3-4 minutes until it thickens into a glaze.
5. Once the asparagus is roasted, remove from the oven and arrange the prosciutto slices on top of the spears.
6. Drizzle the balsamic glaze over the asparagus and serve immediately.

This roasted asparagus with prosciutto and balsamic glaze is an incredibly flavorful dish that elevates the humble asparagus into something extraordinary. The salty prosciutto balances the sweetness of the balsamic glaze, creating a delicious contrast that will leave your guests impressed. This dish is perfect for an Easter brunch as it can be prepped quickly and offers a burst of spring flavors with every bite.

Asparagus and Bacon Wrapped Bundles

A fun and savory way to enjoy asparagus at your Easter brunch, these bacon-wrapped asparagus bundles are a deliciously crispy and smoky treat. The bacon crisps up beautifully while wrapping each asparagus spear, creating a delightful contrast between the rich, salty bacon and the tender asparagus.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices bacon (preferably thin-cut)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh rosemary, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Gather 4-5 asparagus spears together and wrap a slice of bacon around the bundle, starting at the bottom and spiraling upward. Secure the bacon by tucking the ends under the bundle.
3. Repeat with the remaining asparagus spears and bacon.
4. Place the bundles on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Roast in the oven for about 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
6. Garnish with fresh rosemary before serving, if desired.

These bacon-wrapped asparagus bundles are a delightful, crowd-pleasing dish that combines two fan-favorite ingredients: bacon and asparagus. The crispy bacon adds an irresistible crunch, while the asparagus retains its fresh, earthy flavor. This dish is perfect for Easter brunch, offering a savory bite that’s both indulgent and satisfying. The bundles are easy to serve and eat with your hands, making them a great appetizer or side dish.

Asparagus and Smoked Salmon Salad with Dijon Vinaigrette

For a lighter, refreshing option, this asparagus and smoked salmon salad is a perfect Easter brunch choice. The combination of fresh asparagus, smoky salmon, and a tangy Dijon vinaigrette is not only delicious but also elegant. This salad is easy to assemble and offers a vibrant burst of flavors that work wonderfully as a side or a main dish.

Ingredients:

• 1 bunch asparagus, trimmed and blanched
• 4 ounces smoked salmon, sliced
• 2 cups mixed greens (arugula, spinach, or watercress)
• 1/4 cup red onion, thinly sliced
• 1 tablespoon capers
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the mixed greens, blanched asparagus, smoked salmon, red onion, and capers.
3. In a small jar, combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Shake well to combine.
4. Drizzle the Dijon vinaigrette over the salad and toss gently to coat.
5. Serve immediately, or refrigerate for up to an hour before serving.

This asparagus and smoked salmon salad is a light yet flavorful option for Easter brunch, offering a perfect balance of textures and tastes. The smoky salmon pairs wonderfully with the fresh, slightly crisp asparagus, while the tangy Dijon vinaigrette ties everything together. This salad is refreshing, nutritious, and sophisticated—ideal for those looking for a lighter, yet satisfying, brunch dish. It also works wonderfully as a make-ahead option, allowing the flavors to meld together beautifully.

Asparagus and Mushroom Quiche

This savory asparagus and mushroom quiche is a perfect Easter brunch dish, combining the earthy flavors of mushrooms and asparagus in a rich, custard-like filling. The buttery, flaky crust holds together the vibrant and tender vegetables, creating a light yet satisfying dish that’s sure to impress your guests.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Add the asparagus and cook for another 3-4 minutes, until tender. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, cream, salt, and pepper.
4. Place the pie crust in a pie dish and evenly spread the mushroom and asparagus mixture over the bottom. Sprinkle the shredded cheddar and Parmesan cheese on top.
5. Pour the egg and cream mixture over the vegetables and cheese.
6. Bake for 35-40 minutes, or until the quiche is set and golden on top.
7. Garnish with fresh thyme before serving.

This asparagus and mushroom quiche is a comforting and satisfying addition to your Easter brunch spread. The creamy filling and tender vegetables create a delicious balance of flavors, while the flaky crust adds a satisfying crunch. Perfect for feeding a crowd, this quiche can be served warm or at room temperature, making it a versatile and elegant dish for your spring gathering.

Grilled Asparagus with Parmesan and Pine Nuts

Grilled asparagus with Parmesan and pine nuts is a simple yet flavorful side dish that’s both elegant and easy to prepare. The smoky, charred asparagus is enhanced by the rich, nutty flavor of Parmesan and the crunch of toasted pine nuts, making it a perfect complement to any main course for your Easter brunch.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts, toasted
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until the asparagus is tender and lightly charred.
4. Remove the asparagus from the grill and arrange on a serving platter.
5. Sprinkle with grated Parmesan cheese and toasted pine nuts.
6. Serve with lemon wedges for a fresh burst of citrus.

This grilled asparagus with Parmesan and pine nuts is a bright and flavorful dish that pairs wonderfully with any Easter brunch menu. The grilled asparagus provides a smoky depth of flavor, while the Parmesan and pine nuts add richness and texture. With its simple preparation and sophisticated flavors, this dish will be a standout side at your holiday celebration.

Asparagus and Ricotta Stuffed Croissants

For an indulgent yet savory Easter brunch option, these asparagus and ricotta stuffed croissants are a delicious treat. The buttery croissants are filled with a creamy ricotta and asparagus mixture, offering a unique twist on traditional stuffed pastries. It’s a fun and flavorful way to enjoy asparagus with a flaky, golden finish.

Ingredients:

• 1 package of croissant dough (8 croissants)
• 1 bunch asparagus, trimmed and blanched
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
3. Unroll the croissant dough on a baking sheet. Separate into individual triangles.
4. In a bowl, mix the ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Add the blanched asparagus, chopped into small pieces, and stir to combine.
5. Place a spoonful of the asparagus mixture at the wide end of each croissant triangle and roll up from the base to the tip, sealing the edges.
6. Brush the tops of the croissants with beaten egg for a golden finish.
7. Bake for 15-18 minutes, or until golden brown and puffed.

These asparagus and ricotta stuffed croissants are an elegant and flavorful choice for Easter brunch. The buttery croissant dough is the perfect vessel for the creamy ricotta and tender asparagus, creating a satisfying and indulgent bite. These stuffed pastries can be served as a starter or alongside a main dish, making them a versatile and delicious addition to your springtime celebration.

Asparagus and Goat Cheese Tart

This asparagus and goat cheese tart is an elegant and flavorful dish that brings together the creamy tang of goat cheese and the fresh, crisp texture of asparagus. The buttery, flaky tart crust is the perfect base for this savory combination, and it’s finished with a drizzle of honey and fresh herbs, making it a standout on your Easter brunch table.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 4 ounces goat cheese, crumbled
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon honey (optional)
• Fresh thyme or rosemary, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper. Use a fork to prick the surface of the pastry to prevent puffing.
3. Spread the Dijon mustard evenly across the pastry, leaving a border around the edges.
4. In a small bowl, mix the goat cheese and heavy cream until smooth. Spread this mixture over the mustard layer on the puff pastry.
5. Arrange the asparagus spears in a single layer on top of the goat cheese mixture.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
8. If desired, drizzle with honey and garnish with fresh herbs before serving.

This asparagus and goat cheese tart is a delightful combination of creamy, tangy goat cheese and fresh asparagus, all encased in a crispy puff pastry shell. The touch of honey and fresh herbs adds a burst of flavor, making it the perfect show-stopping dish for your Easter brunch. It’s easy to prepare yet sophisticated enough to impress your guests, making it a must-try for your celebration.

Asparagus and Feta Cheese Stuffed Chicken Breast

Stuffed chicken breasts are always a hit, and this version with asparagus and feta cheese is no exception. The tender chicken is stuffed with a mixture of sautéed asparagus, crumbled feta cheese, and fresh herbs, then baked to perfection. This dish is a wonderful way to elevate your Easter brunch and can easily serve as the main entrée.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, until just tender. Remove from heat and allow to cool slightly.
3. In a bowl, combine the sautéed asparagus, crumbled feta cheese, sun-dried tomatoes (if using), and fresh basil. Season with salt, pepper, garlic powder, and oregano.
4. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
5. Stuff the chicken breasts with the asparagus and feta mixture, securing with toothpicks if necessary.
6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve warm, garnished with fresh basil or a squeeze of lemon if desired.

Asparagus and feta cheese stuffed chicken breasts are a flavorful and elegant dish that will surely be the star of your Easter brunch. The combination of tender chicken, crisp asparagus, and creamy feta cheese creates a satisfying and delicious entrée. With the added brightness of sun-dried tomatoes and fresh basil, this dish is a perfect way to celebrate the flavors of spring and impress your guests.

Asparagus and Ricotta Crostini

For a light and flavorful appetizer, these asparagus and ricotta crostini are a perfect addition to your Easter brunch spread. The toasted baguette slices are topped with creamy ricotta, roasted asparagus, and a drizzle of lemon-infused olive oil, offering a fresh, satisfying bite that’s both simple and elegant.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 1 bunch asparagus, trimmed and roasted
• 1/2 cup ricotta cheese
• 1 tablespoon lemon zest
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 12-15 minutes, or until tender and slightly browned.
3. Meanwhile, arrange the baguette slices on a baking sheet and drizzle with the remaining olive oil. Toast in the oven for 5-7 minutes, or until golden and crispy.
4. Spread a generous spoonful of ricotta cheese onto each toasted baguette slice.
5. Top with the roasted asparagus and a sprinkle of lemon zest.
6. Drizzle with a little extra olive oil and garnish with fresh parsley before serving.

These asparagus and ricotta crostini are the perfect bite-sized appetizer for your Easter brunch. The creamy ricotta pairs beautifully with the earthy roasted asparagus, while the lemon zest adds a bright, refreshing note. With their crisp texture and vibrant flavors, these crostini are an ideal addition to your spread, offering both elegance and simplicity in each bite.

Asparagus and Bacon-Wrapped Potato Bites

For a savory, bite-sized treat, these asparagus and bacon-wrapped potato bites are the perfect appetizer for Easter brunch. Tender asparagus is wrapped in crispy bacon and paired with roasted baby potatoes, creating a satisfying combination of flavors. These little bites are both easy to prepare and full of delicious smoky, savory goodness.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 12 baby potatoes, halved
• 12 slices of bacon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved baby potatoes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender.
3. While the potatoes roast, wrap each piece of asparagus with a slice of bacon, securing the ends with toothpicks.
4. After the potatoes have roasted, remove them from the oven and set them aside. Place the bacon-wrapped asparagus on the same baking sheet and return to the oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
5. Once done, remove from the oven, garnish with fresh parsley, and serve immediately.

These bacon-wrapped asparagus and potato bites are a delightful combination of textures and flavors. The crisp bacon and tender asparagus pair beautifully with the creamy roasted potatoes, making these bites a crowd-pleaser for your Easter brunch. They’re perfect for serving as appetizers or side dishes and will surely be a hit with your guests.

Asparagus and Parmesan Risotto

A creamy, comforting dish, asparagus and Parmesan risotto is a wonderful choice for Easter brunch. The tender asparagus is folded into a rich, velvety risotto, enhanced by the nutty flavor of Parmesan cheese. This dish brings together simplicity and sophistication, offering a satisfying, warming dish to serve during your spring celebration.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, heated
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3 minutes.
2. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine and cook until absorbed. Gradually add the heated broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
4. Once the rice is creamy and al dente (about 18-20 minutes), stir in the Parmesan cheese, heavy cream, and asparagus pieces. Cook for an additional 5-7 minutes until the asparagus is tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This asparagus and Parmesan risotto is a perfect choice for a more indulgent Easter brunch dish. The creamy texture of the risotto and the nutty Parmesan cheese blend harmoniously with the bright, tender asparagus, making each bite a delightful experience. It’s an elegant yet comforting dish that will impress your guests and bring the flavors of spring to your brunch table.

Asparagus and Smoked Salmon Salad

This fresh and light asparagus and smoked salmon salad is a refreshing option for an Easter brunch. The crisp asparagus, paired with rich smoked salmon, is complemented by a tangy lemon dressing and fresh greens. It’s an elegant, healthy dish that can be served as a starter or light main course, perfect for a springtime gathering.

Ingredients:

• 1 bunch asparagus, trimmed and blanched
• 4 ounces smoked salmon, sliced
• 4 cups mixed greens (such as arugula, spinach, and watercress)
• 1/4 red onion, thinly sliced
• 1 tablespoon capers
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Bring a pot of water to a boil. Blanch the asparagus in the boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
3. In a large salad bowl, combine the mixed greens, asparagus, smoked salmon slices, red onion, and capers.
4. Drizzle with the lemon dressing and toss gently to combine.
5. Serve immediately, garnished with additional capers or fresh herbs if desired.

This asparagus and smoked salmon salad is a light, refreshing, and elegant dish that will add a sophisticated touch to your Easter brunch. The combination of tender asparagus and smoky salmon, paired with the tangy lemon dressing, offers a burst of fresh, spring flavors. It’s a perfect dish for guests who prefer something light and healthy, without sacrificing flavor or style.

Note: More recipes are coming soon!