John Myers
Asparagus – Omelette
The perfect asparagus – omelette recipe with a picture and simple step-by-step instructions.
- 150 g Green asparagus
- 150 g White asparagus
- 1,5 liter Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 Splash Zircon juice
- 125 g Boiled ham
- 4 piece Eggs
- 4 tablespoon Milk
- 0,5 bunch Chives
- Salt and pepper
- 2 tablespoon Rapeseed oil
- Cut off the green asparagus at the lower end and peel the lower four if necessary. Also cut off the white asparagus at the bottom and peel it whole. Cut both into bite-sized pieces and cook in salted water with a little sugar and a squeeze of lemon juice until firm to the bite. Drain and drain the asparagus in a sieve.
- Cut the ham into small cubes. Wash and dry the chives and cut into fine rolls.
- Whisk eggs well with milk, stir in chives rolls and season with salt and pepper.
- Heat the rapeseed oil in a medium pan, add the beaten egg to the pan. Add the asparagus and the ham cubes. Put the lid on and let it stop. Egg mass, asparagus and diced ham each half, after all, everyone should get an omelette.
Facebook Comments