Asparagus Omelet

Ingredients

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

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

View full recipe at Fine Cooking