Asparagus and Herb Omelet

As I've already mentioned, I adore asparagus and I'm making the most of its season. After all, it's so short… After the asparagus ragout, it's time for an omelet.

asparagus and herb omelet

This omelet is very easy to make, tasty and colorful. It smells incredible. You can even make it if you're on the Dukan diet, but then you have to skip the Parmesan and the olive oil.

Thin asparagus is best for this dish. But if you have thick asparagus, you can blanch it beforehand or steam it for a short while. Just not too long, so it doesn't get overcooked.

The recipe comes from EatSmarter magazine, No. 3/2011.

asparagus and herb omelet

Ingredients:

(serves 4)

• 500 g green asparagus
• 1 red chili pepper (I used chili powder)
• 1 clove garlic
• 20 g Parmesan, grated
• 1 bunch basil
• 4 sprigs parsley (I used dill)
• 2 tbsp good-quality olive oil
• 5 eggs
• Salt
• Pepper

Wash the asparagus, peel the bottom part with a vegetable peeler (about 1/3 of the length of the spear), cut off the woody end and cut the spears into pieces about 3 cm long.

Cut the chili in half lengthwise, remove the seeds and chop finely. Peel and chop the garlic.

Wash the basil and parsley. Set aside a few basil leaves for decoration and chop the rest, along with the parsley.

Heat the olive oil in a skillet and fry the asparagus for about 5 minutes, stirring constantly so it doesn't burn. Add the chili and garlic and fry for a little while longer. In the meantime, beat the eggs with a fork, add the chopped herbs and Parmesan, season with salt and pepper, mix and pour over the asparagus. Cook covered over low heat for about 8 to 10 minutes. From time to time, gently shake the skillet so the omelet doesn't stick to it.

Slide the finished omelet onto a plate (place the plate over the skillet and flip it over in one quick motion), cut into portions and decorate with basil leaves.

Enjoy!

I'm submitting this recipe to the event “Asparagus Season”.