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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.
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