Usuba
Asparagus and Cheese Omelet
Tender omelet with two types of cheese and fresh asparagus. The dish is prepared quickly: the asparagus is pre-blanched, then the omelet is rolled with stracciatella and garnished with parmesan.
- Total
- 15 min
- Standard serving
- 366 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Break off the lower woody tips of the asparagus.
- 3
Step 3
Using a vegetable peeler, remove a thin layer of skin from the asparagus stems.
- 4
Step 4
Boil water in a pot and salt generously. Dip the asparagus for 30 seconds.
- 5
Step 5
Transfer the asparagus to ice water to stop cooking.
- 6
Step 6
Cut the blanched asparagus into small pieces.
- 7
Step 7
Break the eggs into a bowl, add a pinch of salt and whisk with a fork.
- 8
Step 8
Heat a pan over medium heat and melt butter in it.
- 9
Step 9
Add half of the butter to the bowl with the eggs. Mix the eggs with the butter and pour into the pan.
- 10
Step 10
Gently stir the eggs with a silicone spatula. When they become slightly thick, reduce the heat to minimum and leave the omelet.
- 11
Step 11
When the omelet sets on the bottom but remains tender on top, place the stracciatella on it and roll it into a roll with a silicone spatula.
- 12
Step 12
Heat olive oil in a clean pan and warm the asparagus in it.
- 13
Step 13
Grate some parmesan over the omelet and arrange the asparagus on top.
- 14
Step 14
Top with more Parmesan and serve immediately.
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