This ultimate Whole30 brunch spread is way easier than you think! All you need is some fresh seasonal produce, perfectly cooked eggs, and of course... all of the Tessemae's Ranch!
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!