Asparagus Omelet

Asparagus Omelet
Photo by Scott Phillips

Ingredients

  • 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
  • A few drops fresh lemon juice
  • 4 grinds freshly ground black pepper
  • 1 Tbs. water
  • A couple of pinches finely grated lemon zest
  • + 27 more ingredients
    • A few drops fresh lemon juice
    • 1 Tbs. mint
    • 2 Tbs. grated Asiago cheese
    • 1 tsp. unsalted butter
    • 2 pinches kosher salt
    • 2 large or extra-large eggs
    • 1 Tbs. water
    • 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
    • 4 grinds freshly ground black pepper
    • 1 Tbs. unsalted butter
    • 1 Tbs. plus 1 tsp. thinly sliced mint leaves
    • 2 pinches kosher salt
    • Pinch kosher salt
    • 1 tsp. olive oil
    • 1 Tbs. mint
    • 1 tsp. olive oil
    • 1 Tbs. sour cream or crème fraîche
    • 1 tsp. unsalted butter
    • 1 Tbs. chopped shallot
    • 1 thin slice prosciutto or ham, cut into 1x1/8-inch strips
    • 1 Tbs. unsalted butter
    • 1 Tbs. sour cream or crème fraîche
    • Pinch kosher salt
    • A couple of pinches finely grated lemon zest
    • 1 Tbs. chopped shallot
    • 2 Tbs. grated Asiago cheese
    • 1 Tbs. plus 1 tsp. thinly sliced mint leaves

In a small bowl, mix the sour cream with the lemon zest and juice; set aside.

View full recipe at Fine Cooking

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