Asparagus Omelet Recipe - Cooking Index
Asparagus Omelet Recipe - Cooking Index
| 4 | Asparagus tips - cooked (or canned or frozen asparagus tips) | |
| 2 | Eggs | |
| 1/4 cup | 59ml | Olive oil |
| 1 | Salt |
Boil fresh asparagus 15 to 20 minutes or until tender. Only the tender parts of fresh asparagus should be used in the omelet. Cut into 1-inch pieces, heat briefly in hot olive oil, and allow to cool a few minutes before adding to bowl containing two eggs beaten with salt. Stir mixture while reheating frying pan with additional oil (if needed to cover the bottom of the pan).
When the oil is on the verge of smoking, pour in mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge.
When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Serve at once.
Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969
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