Serve this springtime Asparagus Fontina Tart hot or at room temperature. It can be made in advance because it reheats well.

Hello, spring. We're so glad you're here.

You're a season that means big changes for cooks. Our thoughts turn to lighter fare and dishes that remind us of warmer weather and fresh-from-the-garden ingredients.

You've also become 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, fresh greenery helps make it cheerful and colorful.

Asparagus is a spring must-have, and the Asparagus Fontina Tart is a longtime favorite. Serve it hot or at room temperature. It can be made in advance because it reheats well.

Here are a few things to remember when planning a brunch:

Have a menu plan and do as much as you can in advance. Many egg, potato and casserole-type of dishes reheat well. Bacon also can be prepared in advance.

Will you serve a complete meal or will you have small plates or appetizer-like dishes? Set everything out in advance.

Take stock of your glassware, dishes or china, linens and silverware.

Accents of flowers and fresh small plants or herbs make inexpensive centerpieces and add color to your brunch table.

Don't forget cocktails. You can serve spicy Bloody Marys or Mimosas made with a variety of juices.

Serves: 6Prep time: 15 minutesTotal time: 45 minutesYou can also cut this tart into smaller squares and serve it as an appetizer.Flour, for work surface1 sheet frozen puff pastry, thawed5½ ounces (2 cups) Fontina or Gruyère cheese, shredded1½ pounds medium asparagus1 tablespoon olive oilSea salt and freshly ground black pepperPreheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-inch-by-10-inch rectangle. Trim uneven edges.Place pastry on a baking sheet lined with parchment paper. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.Bake until golden, about 15 minutes.Remove pastry shell from oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil, and season with salt and pepper.Bake until spears are tender, 20 to 25 minutes.