Wash the potato, peel it and cut it into thin slices ... Wash the asparagus, peel it in less than a third and divide it into pieces approx. 3 cm long ... Peel the boiled egg and cut into large pieces ... Eggs with milk, pepper, Whisk the salt and herbs together
Bring the water with salt to a boil ... cook the potato slices and pieces of asparagus for about 7-10 minutes ... drain and shake to dry
Heat the oil in a pan ... sear the potato, asparagus and egg pieces for about 3-5 minutes ... pour the whisked egg-milk mixture over it and let it set for about 15 minutes with the lid closed
Place the potato-green asparagus omelette on a large platter and divide into five pieces
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.