Saturday evening Mom shared some fresh asparagus when I stopped by for a visit. So, Sunday morning’s omelet was a beauty: lightly steamed asparagus, chives from the kitchen garden, and grated Fontina cheese. My guess is that this one just wouldn’t be acceptable to a French chef. I will have to check with Francoise.
That sucker didn’t even need any salt or pepper. And now, for your viewing pleasure:
