Asparagus Omelet

Photo by Scott Phillips
Ingredients
- 2 Tbs. grated Asiago cheese
- 1 Tbs. chopped shallot
- A couple of pinches finely grated lemon zest
- Pinch kosher salt
- 1 Tbs. sour cream or crème fraîche
- 1 Tbs. unsalted butter
- 1 Tbs. plus 1 tsp. thinly sliced mint leaves
- + 27 more ingredients
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- 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
- 1 Tbs. chopped shallot
- 1 tsp. unsalted butter
- 1 Tbs. sour cream or crème fraîche
- 1 tsp. olive oil
- 1 Tbs. mint
- 1 tsp. olive oil
- Pinch kosher salt
- 2 pinches kosher salt
- 1 Tbs. plus 1 tsp. thinly sliced mint leaves
- 1 Tbs. unsalted butter
- 4 grinds freshly ground black pepper
- 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
- 1 Tbs. water
- 2 large or extra-large eggs
- 2 pinches kosher salt
- 1 tsp. unsalted butter
- 2 Tbs. grated Asiago cheese
- 1 Tbs. mint
- A few drops fresh lemon juice
- A couple of pinches finely grated lemon zest
- 1 Tbs. water
- 4 grinds freshly ground black pepper
- A few drops fresh lemon juice
- 3 medium spears asparagus (about ½-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
- 2 large or extra-large eggs
- 3 medium spears asparagus (about ½-inch wide at the base), trimmed, stalk peeled, and cut on the diagonal into 1-inch pieces
In a small bowl, mix the sour cream with the lemon zest and juice; set aside.
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