Omelette with green asparagus

Ingredients for 2 servings:

• 500 g asparagus, green
• 4 eggs
• 2 bell peppers, red, diced
• 10 leaves wild garlic, cut into strips
• 2 slice(s) goat’s cheese, finely chopped
• 1 bunch of spring onions
• salt and pepper
• 1 dashes lime juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Snap off the tough ends of the asparagus (do not peel) and cook in lightly salted water until al dente. In the meantime, whisk the eggs, salt, pepper, and lime juice together. Fry the mixture in a pan to make two omelets. Meanwhile, briefly and vigorously fry the diced bell peppers and the sliced ​​spring onions in another pan. Reduce the heat and add the sliced ​​wild garlic. Toss the mixture gently. Fill the finished omelets with the whole asparagus spears and the fried vegetables, and add the finely chopped goat cheese. Roll up and place in an ovenproof dish. Bake in a preheated oven at 180°C for about 10 minutes. Serve hot. Tip: A light lunch – also for summer (instead of wild garlic, for example, use basil or other fresh herbs). Serve with a fresh, well-chilled Riesling.