Spring time brunch menu for 4 By Christine Picheca
Recipes by The Canadian Living Test Kitchen

Roasted asparagus with eggs, rhubarb muffins and mint iced tea awaken the senses with fresh spring flavours.

Roasted Asparagus with Poached Eggs and Champagne Beurre Blanc
Photography by Yvonne Duivenvoorden

The first spears of asparagus poking up their heads sing loud and clear that spring has arrived. Served roasted with poached eggs and shaved prosciutto, fresh local asparagus is the highlight of this elegant spring brunch.

Read more asparagus cooking and storing tips from The Canadian Living Test Kitchen.