Thursday, 13 May 2010
Searching for wild asparagus in Umbria
Asparagus Omelette (4 servings)
1 pound asparagus (about 1 cup) - trimmed
1 cup shredded SWiss cheese
8 large eggs
4 teaspoons butter
1/2 teaspoon salt
In a medium sauce pan, bring aparagus and 2 cups of water to a boil. Reduce heat to simmer and allow asparagus to cook until tender. Drain and rinse asparagus in warm water. Set aside.
In a medium bowl, beat eggs with salt and 1/3 cup of water.
For each omelette (this recipe should make four) do the following:
Prepare a medium skillet or frying pan at medium heat with a teaspoon of melted butter. Pour 1/2 cup of the egg mixture into the pan. Cook until egg is set, occasionally lifting the edges of the omelette to allow more egg to cook. On one half of the omelette, sprinkle 1/4 cup of Swiss cheese. Top cheese with 1/4 cup of asparagus. Fold the omelette over. Allow to cook 1 more minute. Slide omelette onto serving plate. Sprinkle with salt and pepper to taste. Garnish with parsely.