Enjoy An Asparagus Omelet On Mom’s Day

I used to buy into the Mother’s Day fantasy of breakfast in bed. You know the deal: pot of coffee, muffins or scones and first crack at the Sunday paper.

But no matter how hard I tried to stay in bed, I was out with the kitchen clatter. Not that I was concerned the kitchen would be demolished in my absence - not a bad idea, actually - but as a cook, I’m often unable to let go. If there’s cooking to be done, I want to be there.

So the other half of Two’s Company and I have compromised. We’ll prepare a sumptuous Mother’s Day brunch together this Sunday.

Dessert is, of course, the most important part of the meal, and we’ll have Strawberry Scones. Usually I’d serve scones with the entree, but these are sweeter and richer than the standard scone recipe - especially good with vanilla ice cream or strawberry sauce, and even better with both.

I love omelets for brunches. They’re easy to make, yet impressive on a plate. Some cooks think an omelet is tricky, but as long as the skillet is heated with enough fat so the eggs can slide, it’s a no-fail entree. I’m opting for an Asparagus and Fontina Cheese Omelet that looks lovely and tastes delicious.

One of the rewards of shared cooking is that we indulge in the meal together. However, as soon as the feast is done, I’m back in bed. Moms don’t do dishes on their day.

Asparagus and Fontina Cheese Omelet

1 cup asparagus pieces, cut into 1-inch lengths

Salt

4 eggs

2 tablespoons minced chervil (or parsley)

Freshly ground white pepper

1 tablespoon butter

2 ounces shredded or finely chopped fontina cheese

Chervil or parsley sprigs for garnish, optional

Add asparagus pieces to small pan of boiling, salted water and cook until tender-crisp, about 5 minutes. Drain and set aside.

Beat eggs in bowl and stir in minced chervil. Season to taste with salt and pepper.

Melt butter in 10-inch nonstick skillet. Add egg mixture and cook over medium heat until almost set, about 7 minutes. Arrange asparagus over eggs. Sprinkle with cheese. If desired, fold omelet over and cook 1 to 2 minutes longer, or until eggs are set and cheese is melted. Otherwise, cook open-faced until eggs are firm.

Cut omelet in half and slide each half onto serving plate. Garnish each serving with chervil sprig. Serve immediately.

Yield: 2 servings.

Nutrition information per serving: 185 calories, 14 grams fat (68 percent fat calories), 12 grams protein, 3 grams carbohydrate, 377 millligrams cholesterol, 166 milligrams sodium.

Strawberry Scones

1 cup flour

1-1/2 teaspoons baking powder

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons butter

1 egg yolk

About 6 tablespoons half and half or milk

1 cup sliced strawberries

Strawberry jam, optional

Vanilla ice cream, optional

Strawberry sauce (recipe follows), optional

Combine flour, baking powder, sugar and salt in mixing bowl or food processor. Cut in butter by hand or using on-off pulses of machine. When mixture is crumbly, stir in egg yolk and about 6 tablespoons half and half, enough to make a firm but not crumbly dough.

Cut in strawberries (but do not puree, or dough will become tough and pulpy). Strawberries should make dough slightly sticky. If still firm, stir in additional 1 tablespoon half and half.

Drop dough in 2 large mounds onto greased baking sheet. Bake at 425 degrees until nicely browned, about 20 minutes. Remove from oven. Cool on wire rack until warm.

To serve, split scones open and spread with strawberry jam. Or add 1 scoop vanilla ice cream to bottom half of scone, close and top with homemade or commercial strawberry sauce.

Yield: 2 servings.

Nutrition information per serving, including ice cream and sauce: 701 calories, 30 grams fat (39 percent fat calories), 11 grams protein, 96 grams carbohydrate, 184 milligrams cholesterol, 764 milligrams sodium.

Strawberry Sauce

1 heaping cup sliced strawberries

1 to 2 tablespoons sugar (depending on sweetness of berries)

1 tablespoon Grand Marnier, optional

Puree strawberries, 1 tablespoon sugar and Grand Marnier in food processor. Taste and add additional sugar if necessary.

Yield: About 1 cup (2 servings).

Nutrition information per serving: 97 calories, 0.3 grams fat (3 percent fat calories), no cholesterol, 20 grams carbohydrate, 1 milligram sodium.