Asparagus Omelette or Scramble
By Beth Jones
- ¼ cup water
- 12 spears asparagus
- 8 eggs
- 4 Tablespoons water
- Pinch of salt and a grind of fresh pepper
- 3 Tablespoons fresh chives, with flowers, minced
- 2 Tablespoons sunflower oil
- 4 cups fresh spinach, washed
- ¼ cup local cheese
Begin by blanching the asparagus. Wash the asparagus thoroughly, and trim the ends if they appear tough. Bring the water to a simmer in a shallow saute pan and add the asparagus. Cover and cook for 2 minutes, or until the spears are bright green and tender. Pour off the excess water and set aside.
In a medium bowl, mix the eggs, 4 tablespoons water, salt, pepper and chives. If making individual omelettes, heat an 8 inch non-stick pan over medium high heat. Add a teaspoon of toil and then add ¼ of the egg mixture. Stir gently, scraping the sides. When the omelette begins to set, loosen it by shaking the pan, or with a rubber spatula. Flip the omelette, and top with one cup of spinach, 3 asparagus spears, and a few tablespoons of the cheese. Fold the omelette in half over the filling, and slide onto a plate. Repeat with the remaining 3 omelettes.
If making a scramble, skip blanching the asparagus spears, and cut into 1 inch pieces. Heat the oil in a large non-stick skillet over medium heat and add the asparagus. Saute for 1 minute and then pour in the eggs. Stir until just barely set, and add the spinach and cheese. Cook a minute longer and serve.