It’s asparagus season! Hooray! Here’s a quick and easy recipe for the first tender stalks of asparagus.
Asparagus Omelette
Ingredients
serves 2
- 3 large eggs
- 1-2 cups prepped fresh asparagus (see step 1)
- 1/2 cup chopped mushrooms (optional)
- 2 Tbsp milk
- 1 Tbsp butter
- 1/4 cup chopped dill
- salt & pepper
- Snap the tops off the asparagus. Discard the ends.
- Steam or blanch the asparagus tops for 3-5 minutes.
- Beat together the eggs and milk. Season with salt and freshly ground black pepper.
- Preheat the oven to 180°C/350°F.
- In a large skillet over medium-high heat, melt the butter.
- Stir fry the mushrooms for 2-3 minutes or until soft.
- Add the eggs and asparagus.
- Cook until the bottom of the omelette is golden about 7-10 minutes.
- Pop in the oven and cook for a further 10 minutes or until the top is golden brown.
- Serve immediately!
enjoy!
Enjoy!
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