Spring is the season of brunch, whether it’s brunch in a restaurant or one prepared at home.
Part breakfast and part lunch, brunch is one terrific meal. It allows us to combine eggs and other breakfast fare with quite a mix of sweet and savory dishes and ingredients. Brunch can be casual or gussied up for special occasions. At this time of year, asparagus and fresh greens help make it cheerful and colorful.
For tips and recipes for hosting a brunch at home, read Wednesday’s Arkansas Democrat-Gazette Style.