Welcome to #BrunchWeek Day#3!
Asparagus is my FAVORITE Spring vegetable.
Artichokes are a close second, but asparagus is always first.
This is one of my favorite dishes I have EVER made! I think it is show-stoppingly gorgeous, even if I am tooting my own horn.
It doesn’t hurt that the preparation is super easy and that this is delicious warm or at room temperature. It makes it easy to make a set out, while waiting for the eggs to come out piping hot.
BTW, did you know that Michigan Asparagus grows 1/2 inch every hour? It is super fresh when you get it and it has to lead to the deliciousness of it, I’m sure.
This is the perfect dish for any brunch and it is for sure to make an appearance at my next dinner party!
- 1 bundle of Asparagus, I used Michigan Asparagus
- ¼ teaspoon of Salt
- ⅛ teaspoon of Pepper
- 2 tablespoons of Olive Oil
- 1 pint of of Grape Tomatoes
- 8 oz. of Mozzarella Balls, drained
- ½ cup of Pesto
- Preheat the oven to 400 degrees. Prepare a baking sheet with a silpat mat and sprinkle the salt and pepper and drizzle with the olive oil. Bake for 15 minutes until tender.
- In a medium bowl toss the grape tomatoes, the mozzarella balls, and the pesto together.
- Transfer the roasted asparagus to a serving tray and top with the grape tomato/mozzarella/pesto mixture.
The Barbee Housewife
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.