Asparagus omelet

Ingredients for 1 servings:

• 5 stalk(s) asparagus, white
• 2 slices of cooked ham
• 2 eggs
• 2 tbsp flour
• 3 tbsp milk
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

delicious spring dish

First, peel the asparagus. It’s best to use an asparagus peeler (although a vegetable peeler will also work) to start below the asparagus head and pull downwards with light pressure. If handled too roughly, the asparagus can break. Set the peeled asparagus aside. Combine the eggs, flour, milk, and salt in a mixing bowl and mix with a hand mixer or whisk until a smooth batter forms. Let the batter rest briefly. Bring a wide pot of water to a boil with a pinch of salt and sugar. Add the asparagus to the boiling water and cook for 8-10 minutes. The asparagus will still have a bit of a bite; if you prefer it softer, you can cook it for longer. At the end of the cooking time, remove the asparagus spears from the water using asparagus tongs or two forks. While the asparagus is in the water, heat a little butter in a pan over medium heat. Pour the omelet batter into the hot pan and let it set. When it starts to set on top, flip the omelet. Once golden brown on both sides, transfer the omelet to a plate. Place the two slices of cooked ham on top, then top with the asparagus. Now simply fold the omelet and enjoy while it’s hot. If you like, you can also serve it with hollandaise sauce and boiled potatoes.