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

By Susan Selasky

Detroit Free Press

We love brunch, and we have you covered with a selection of appealing and crowd-pleasing recipes.

ASPARAGUS WITH MUSTARDY VINAIGRETTE

Serves: 8/ Preparation time: 30 minutes / Total time: 30 minutes

Coarse salt and freshly ground pepper

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

1 carrot, peeled, cut into thin strips

1/4 cup champagne or white wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole-grain mustard

3/4 cup 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

BACON AND CHEDDAR TWISTS

Makes: 12/ Preparation time: 30 minutes / Total time: 45 minutes

Serve these as whole sticks when serving with soft-cooked eggs. You can also cut them in half to feed more people.

Nonstick cooking spray

2 large eggs

11/2 teaspoons Dijon mustard

Kosher salt and freshly ground black pepper

1 sheet frozen puff pastry, thawed but chilled

All-purpose flour

1/2 cup grated sharp white cheddar

12 strips bacon

Sesame seeds or poppy seeds, optional

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and spray lightly with nonstick spray.

In a small bowl, whisk together the eggs, mustard and a splash of water until smooth; season with salt and pepper. Set aside.

Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.

Place a bacon strip (folding it in half if need be) on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops generously with the egg wash and sprinkle with salt and sesame seeds or poppy seeds, or both.

Bake until the pastry is golden brown and the bacon is crisp, about 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing. Place on a serving tray or serve with soft-cooked eggs.

Adapted from the Food Network’s Brunch at Bobby’s.

Tested by Susan Selasky for the Free Press Test Kitchen.

TOMATO AND CAMEMBERT TART

Serves: 12/ Preparation time: 45 minutes / Total time: 1 hour 20 minutes

You can use any tart dough for this recipe, or refrigerated pie crust. Camembert cheese is similar to Brie, and either one can be used in this recipe.

TART DOUGH:

11/2 cups all-purpose flour

6 tablespoons cold unsalted butter, cut into small pieces

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

21/2 tablespoons olive oil

2-4 tablespoons water

TART:

1 tablespoon Dijon mustard

1/2 cup grated Gruyhre cheese

4 plum tomatoes, cut into thirds lengthwise

6-8 ounces Camembert cheese

1/2 cup olive oil

1/4 cup fresh minced parsley

1/4 cup fresh chopped basil

1 teaspoon fresh minced rosemary

1 tablespoon fresh chopped thyme leaves

1 clove garlic, peeled, minced

To make the tart dough: In a food processor, pulse the flour, butter, salt and pepper until mixture resembles coarse meal. Alternatively, mix with a pastry blender or fork.

Mix in the oil and 2 tablespoons of water just until the bottom of the mixture begins to cling together. If necessary, add more water. The mixture should easily gather into a ball. Flatten into a disk, wrap in plastic wrap and chill for 30 minutes.

To make the tart: Preheat oven to 375 degrees. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.

Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyhre evenly over the mustard and alternately arrange the the tomato and Camembert in a circle over the Gruyhre.

In a small bowl, mix 1/2 cup of olive oil, all of the herbs and the garlic together. Brush about two-thirds of the mixture over the tart. Bake on the middle shelf of the oven for 35 minutes.

Remove the tart and brush it with the remaining oil. Cut into wedges and serve warm or at room temperature.

Adapted from www.countryliving.com

Tested by Susan Selasky for the Free Press Test Kitchen.