Asparagus Omelet
Serving Size : 1
Ingredients for prepare Asparagus Omelet
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | Asparagus tips - cooked |
or canned or frozen asparagus tips
asparagus omelet |
| 2 | | Eggs |
| 1/4 | cup | Olive oil |
| 1 | pinch | Salt |
recipe Asparagus Omelet
Boil fresh asparagus 15 to 20 minutes or
Asparagus Omelet
until tender. Only the tender parts of fresh asparagus should be used
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in the omelet. Cut into 1-inch pieces, heat briefly in hot olive oil, and allow
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to cool a few minutes before adding to bowl containing two eggs beaten with salt. Stir mixture while reheating frying
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pan with additional oil (if needed to cover the bottom of the pan). When the oil is on the
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verge of smoking, pour in mixture and keep shaking the pan and
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sliding a spatula or knife around the edges of the omelet to keep it free and to
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form a high, rounded edge. When the omelet is almost firm, hold
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a plate upside down against the frying pan; invert both, dropping the omelet onto the plate
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as you do so, then slip the omelet back into the pan browned side
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up. This is easiest to do if the plate you use fits
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neatly inside the frying pan. Shake the pan while the second side browns. Serve
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at once. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by
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Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey, aka MR
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MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1995
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