John Myers
Asparagus Omelette with Cheese and Ham
The perfect asparagus omelette with cheese and ham recipe with a picture and simple step-by-step instructions.
- For the omelets:
- 4 Whisked eggs
- 4 El Flour
- 1 El Chives rings
- Salt
- For the filling:
- 4 Discs Cooked ham
- 4 Discs Cheese Gouda, Emmental or soft cheese to taste
- 12 Poles Freshly cooked asparagus
- 1 Tl Lemon juice
- 1 tsp Salt
- Margarine or butter for frying
- For the sauce:
- Asparagus water
- Some vegetable broth as needed
- Sauce binder light as required
- Pepper
- Liquid cream
- Clean the asparagus and cook in salted water with a little lemon juice for about 15-20 minutes
- Then remove the asparagus from the stock and set aside.
- Mix the eggs, flour, milk and salt into a pancake batter.
- Add the chives and let the dough rest for approx. 10 minutes.
- Lightly sear the ham in a pan and degrease on kitchen paper.
- Lightly toss the asparagus in the frying fat
- Now bake 4 pancakes from the batter
- Fill each pancake with a slice of ham, a slice of cheese and 3 sticks of asparagus.
- Prepare a light, light sauce from the asparagus water with the sauce ingredients and serve with the omelette with small new potatoes
- You can also put the asparagus pancakes in a baking dish and bake them with grated cheese and some of the sauce.
- I chose the casserole because a visitor was announced!
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