Here's a menu that's as easily applied to Easter as to Mother's Day. And it can gracefully accommodate all the graduation, wedding, and birthday fetes in between. It features the season's tender best: delicate asparagus spears, luscious strawberries, and the refreshing flavors of lemon and mint. Both entrees -- a salmon pilaf and a spinach-leek frittata -- have make-ahead components and can be finished in short order the morning of the brunch. The crust and filling for the dessert, a strawberry-almond tart, can be made two days ahead, and the topping can be added the night before. You need only step outside for cuttings to create a stunning centerpiece. All of which leaves you free to enjoy your guests -- and a Raspberry Sparkler.

Brunch for Six

Raspberry Sparkler

Field Salad with Snow Peas, Grapes, and Feta

Frittata with Spinach, Potatoes, and Leeks or Spring Pilaf with Salmon and Asparagus

Lemon-Blueberry Muffins

Strawberry-Almond Cream Tart