John Myers
Ingredients for 2 servings:
- 4 stalk(s) asparagus, white or green
- 4 cocktail tomatoes
- 4 eggs
- e.g. salt and pepper
- e.g. parsley for garnishing
- Butter for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
tastes good with white or green asparagus
Peel the asparagus as usual and remove the woody bottom end. Then cut it into diagonal pieces. Halve the cocktail tomatoes. Whisk the eggs in a bowl and season with salt and pepper to taste. Melt the butter in a pan over medium heat. Add the asparagus and fry gently for about 5 minutes. Then add the tomatoes and fry for 1 minute. Distribute the tomatoes evenly in the pan and carefully add the beaten eggs. Now reduce the heat significantly and let the omelet simmer with the lid closed for about 15-20 minutes (depending on the size of the pan/thickness of the omelet). This process eliminates the need to turn it over. Garnish with the parsley. Serve with baguette and herb butter.
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