Recipes

Asparagus Omelette


The asparagus enrich many gastronomic preparations, among the most famous recipes we mention the tasty asparagus omelette. Not all of the asparagus is edible: only the shoots that sprout from the base are the tasty part of the plant. The rest is too hard and tasteless to have anything to do with cooking. Here's how to make one Asparagus Omelette following our recipe step by step.


Asparagus Omelette, the purchase
When purchasing the asparagus make sure they come from. The sprouts must be fresh and in good condition, therefore firm, intact and straight. The asparagus they must be stored in the refrigerator in the drawer dedicated to vegetables appropriately wrapped in a slightly damp cloth so that they can last up to a maximum of 3-4 days. Without the refrigerator you can immerse the stems in cold water: it guarantees conservation for at least 1 day.

Asparagus omelettei, the ingredients for 4 people
6 organic eggs
700 grams of asparagus
1 leek
a handful of raisins
a handful of pine nuts
4 tablespoons of bechamel
150 grams of provolone
50 grams of leedammer
pepper
salt
1 tablespoon of flour
extra virgin olive oil

Asparagus Omelette, the preparation

  1. Wash the asparagus, remove their white and harder part of the stem
  2. Tie the asparagus into bunches and boil them for about 15 minutes, placing them upright in salted water in a narrow and high pot: only the tips will come out and cook with the steam
  3. Drain the asparagus and cut them into small pieces
  4. Take the leek and cut it into small pieces
  5. Pour the asparagus and chopped leek in a drizzle of oil and a little salt in a non-stick pan and leave on the stove for 5 minutes
  6. When cooked, pour the asparagus into a bowl
  7. In another bowl, beat the eggs and add the provolone, leerdammer, bechamel, flour, raisins, pine nuts, asparagus and pepper
  8. Mix everything well until you get a homogeneous mixture
  9. Pour the mixture into the non-stick pan with a drizzle of oil
  10. Cook for 2 minutes over medium heat, then place a lid over the pan and lower the heat slightly so that even the inside of the omelette can cook evenly
  11. When the sides of the omelette begin to be golden brown, turn it over with the lid on
  12. Brown the other side of the omelette as well and then slide it onto a serving dish
  13. Garnish the Asparagus Omelette with some rocket leaves and some almonds

Video: How to cook Asparagus Omelette. Frittata con asparagi #italianfood (October 2020).