Asparagus Omelet

Ingredients

• 25 to 30 heads of cleaned asparagus
• 5 or 6 eggs
• a tablespoonful of milk or cream
• about an ounce of butter
• pepper to taste

Method

1. 1

   Cut asparagus into lengths, blanch, and cook in salted water until tender.

2. 2

   Drain and toss in butter with stock or white sauce.

3. 3

   Beat eggs with milk, salt, and pepper, pour into a buttered pan, stir until setting, place asparagus in the center, fold, and serve on a hot dish.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

Asparagus Omelet. Cut into inch or half-inch lengths the soft portion of 25 to 30 heads of cleaned asparagus ; blanch them and cook in salted water till tender. When done, drain them on a sieve, then toss them in a little butter, add a little stock or white sauce, season with pepper, and keep hot. Beat up 5 or 6 eggs, add a tablespoonful of milk or cream, salt and pepper to taste, and pour into an omelet-pan containing about an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.