Make-ahead spring brunch

Rest-easy recipes, from Asparagus and Prosciutto Strata to Strawberry-Marmalade Salad
Make-ahead spring brunch

Leigh Beisch

Citrus runs throughout our menu, from this lemon-scented strata to the scones and the fruit salad.
Written by Charity Ferreira, March 3, 2006

Menu

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.

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