Asparagus Omelet Recipe
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Ingredients for 4 people:
 Dinner:
 Notes:
Asparagus (White or Green)
 1 bunch
  
Fresh Eggs
 5 large
  
Milk
 1/4 cup
  
Butter or Extra Virgin Olive Oil
 2 tablespoons
  
Grated Cheese (Optional)
 1/2 cup
  
Salt
 1/4 teaspoon
  
Pepper
 1/4 teaspoon
  
1. Sauté the asparagus gently in
olive oil or butter over medium
heat until tender.
 2. Grate the cheese. Crack the
eggs into milk along with the salt
and pepper then beat the eggs
for 60 seconds to add as much
air into them as possible.
 3. Add the beaten eggs to the
asparagus and reduce the heat
to medium low.  Cook the eggs
slowly or around 8 minutes.  
4. Cook the omelet to desired
doneness then sprinkle cheese
on top before plating.
 5. To plate, run a spatula around
the exterior of the underside of
the omelet then turn the skillet
slowly over the serving platter.
 6. As you turn the skillet, the
omelet will roll neatly from the
skillet onto the platter with one
fold.
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© 2004 David G. Blackburn
Once asparagus is in season, I cook
this omelet often using either white
asparagus or green asparagus. My
favorite way to eat an omelet is for
dinner with a simple green salad, or
you can serve it with Tomato Sauce
with Herbs as a starter for guests.
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