John Myers
Asparagus – Cheese – Omelette
The perfect asparagus – cheese – omelette recipe with a picture and simple step-by-step instructions.
- 2 Rods Asparagus green fresh
- Sugar / salt
- 2 Eggs
- 20 g Whipped cream
- 3 tablespoon Grated cheese
- Pepper salt
- 1 pinch Salt
- 1 tablespoon Butter
- Daisy blossoms 😉
- Cut the ends off the asparagus and peel the lower third. Cut the asparagus stalks into pieces approx. 1 cm long. Bring the water with a little salt and sugar to the boil. Put the asparagus in the boiling water and cook for 3 minutes. Drain, rinse with cold water and allow to drain.
- Separate eggs. Mix the egg yolks with the cream. Stir in the cheese. Season with pepper and salt. Mix in the asparagus (except for the tips). Beat egg whites with a pinch of salt until stiff and fold in carefully.
- Melt the butter in a crucible. Put the egg mixture in the pan and fry over medium heat. Turn the omelette (with the help of a plate) and fry the other side.
- Briefly toss the asparagus tips in melted butter.
- Slide the omelette onto a plate. Garnish with the asparagus tips and daisy blossoms.
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