The asparagus omelette is a delicious side dish typical of Italian cuisine. Fresh asparagus gives the omelette a delicate and slightly bitter flavor, enriched by garlic and seasoned with salt and pepper. The omelette is cooked in a pan with olive oil until golden and well cooked. It is ideal to enjoy hot or cold.
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Remove the tough part from the asparagus (wild asparagus is better), rinse it under running water and drop it while still wet into a small pan in which a minced fresh garlic is wilting together with the olive oil
Cook them slowly without browning them (their aroma would be lost, and it is at its best when they are tender) and pour the beaten and salted eggs into the pan in sufficient quantity: then add a pinch of pepper and mix
Make the usual omelette, cooking both sides
Pan
Bowl
Fork
Store the omelette in the refrigerator for up to 2 days
Italia
