Our brunch platter is anchored by ham, eggs and Tesse Ranch. Just add any veggies, fruit, or bread you have on hand to make it into a meal!
What you need
6 large eggs, best quality
2 pounds fresh asparagus, trimmed (see note)
1 head Bibb lettuce
4 mini cucumbers, sliced
1 avocado, halved and sliced
1 pint raspberries
1 pint blackberries
½ quart strawberries
4 ounces thinly sliced prosciutto
8 ounces thinly sliced ham (we like Penderson’s)
Tessemae’s Creamy Ranch, Avocado Ranch, and Habanero Ranch
coarse salt and freshly ground black pepper
What you do
Note: For thicker asparagus, like this purple asparagus we found at the market, we trim just the tough ends and then peel halfway up the stalk with a vegetable peeler. This way you don’t have to trim away half of your asparagus or get woody tough bits while you eat.
- Bring a large saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 15 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Drain and refrigerate up to 3 days.)
- Fill the pan with water again and bring to a boil. Salt the water. Add half of the asparagus and cook until bright green, 1 minute. Immediately transfer asparagus to a bowl of ice water; set aside. Repeat with remaining asparagus. (Drain and refrigerate up to 1 day.)
- Arrange all of the ingredients on a large platter and serve!