Easy Winter Brunch

Winter is a great season of the year, but it's not the time of year that typically exhibits color and vitality. Well, when Mother Nature lacks outdoors, you can bring a splash of color and vitality to your table by hosting a simple winter brunch for your friends and family. After all, when the cold wind blows and the snow starts falling, who doesn't want to spend some time indoors gathered around a cozy table with those you love? Below you'll find two dishes that will help you bring a splash of interest and color to any brunch layout. The Mushroom and Asparagus Strata is a lively dish, full of hearty mushrooms and tender asparagus. And, the fruit dish Bella Melone (translated from Italian meaning "Beautiful Melon") is a colorful dish that will add color even though the sky outside may be dull and grey. With these dishes, your winter brunch is sure to be both colorful and vibrant.

Mushroom and Asparagus Strata

MAKES 6 TO 8 MAIN-DISH SERVINGS

This layered baked strata can be made in advance and kept in the refrigerator overnight before serving on the day of the brunch.

1 lb. thin asparagus spears

1 tablespoon extra-virgin olive oil

4 cups (about 12 ounces) sliced fresh mushrooms, such as button, portobello, and/or shiitake

2 cloves garlic, minced

1/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

2 cups (about 8 ounces) shredded Swiss cheese

2 tablespoons snipped fresh dill

6 slices French or Italian bread, cut into 4x1x1-inch sticks

6 large eggs

2 1/4 cups half-and-half, light cream, or whole milk

1/4 cup grated Romano or Parmesan cheese

Fresh dill sprigs, for garnish (optional)

Clean the asparagus well by washing under running water. Snap off the woody bases. If the asparagus spears are thick, cut them in half lengthwise. Cut the asparagus spears into 3-inch pieces. In a large saucepan bring a small amount of water to a boil. Add the asparagus. Cook, uncovered, for 1-2 minutes. Drain and rinse the asparagus immediately with cold water. Set the asparagus aside to drain on paper towels.

In a large skillet heat the oil. Add the mushrooms, garlic, salt and pepper to the skillet. Cook, stirring occasionally, over medium-high heat for about 4 to 5 minutes or until almost all of the liquid in the pan has evaporated. Set aside.

In a medium mixing bowl combine the shredded Swiss cheese and dill. Arrange half of the bread pieces in the bottom of a lightly greased 2-quart rectangular baking dish. Top the bread pieces with half of the mushrooms, half of the cheese mixture, and half of the cooked asparagus. Repeat the layering with the remaining mushrooms, cheese mixture and asparagus. Top with the remaining bread pieces.

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