Ingredients for 2 people:
- 3 eggs
- 20 g. of breadcrumbs
- a bunch of asparagus
- 10 g. of butter
- salt
- pepper
Preparation:
To prepare a delicious plate of fresh asparagus omelette, the first thing to do is blanch them for a few minutes. If possible, it is advisable to steam it in a pressure cooker, in order to preserve the flavor and nutritional properties of the asparagus.
Once cooked, let the asparagus cool and cut them into small pieces. This step is important to make the asparagus softer and to facilitate the distribution of the ingredients in the omelette.
In a bowl, mix the eggs with a little salt and pepper, until the mixture is smooth. Then add the breadcrumbs and the chopped asparagus, mixing well to mix all the ingredients.
Heat a non-stick pan with the butter, being careful not to let it burn. Pour the egg mixture into the pan and level it out with a spoon, being careful not to add too much.
Let the omelette cook over medium-low heat, being careful not to burn it. When the surface in contact with the pan is browned, use a spatula to turn everything over and complete the browning on the other side.
Once the omelette is cooked and golden on both sides, transfer it to a serving plate and serve hot. Asparagus omelette is a versatile and nutritious dish, perfect for a light dinner or a quick lunch. You can accompany it with a fresh salad or a few slices of toasted bread.
Accompany the omelette with a good red wine such as a Chianti from Tuscany or a Mandrolisai from Sardinia with their full taste and hints of wood.
Enjoy your meal!
