RECIPE FROM SPAIN:

Asparagus Omelette

Asparagus, when in season is one of my favourite vegetables and is extremely versatile. This light but satisfying omelette can be served hot or cold and is perfect cut into small pieces as a tapa or enjoyed in more generous servings for lunch.

You will need:

1 bunch fresh green asparagus (roughly 250g)
4 tablespoons water
8 medium eggs
1 medium onion
2 cloves garlic
30g grated cheese
Olive oil
Salt and pepper

Method

• Wash and trim the asparagus and then cut into lengths of about 3cms. Cook in boiling salted water for about 3 minutes, then drain and set aside.

• Peel and finely chop the onion and the garlic. Heat 2 tablespoons olive oil in a large shallow pan, add the garlic and onion and cook gently until the onion is soft and translucent.

• In a large bowl, beat the eggs with the water then add the asparagus and cheese and season with salt and pepper.

• Add the egg mixture to the pan with the onions and garlic and stir once. Then lower the heat right down and cook for about 15 - 20 minutes until the egg has set, finishing off under the grill if necessary.

• Serve with cherry tomatoes.