Asparagus Omelet (Omelette aux Pointes d’Asperges)

Ingredients

• some cooked asparagus
• 3 eggs
• Salt
• Pepper

Method

1. 1

   Cut the tender part of the asparagus into pieces.

2. 2

   Make a plain omelet, adding the asparagus points before cooking.

3. 3

   Serve garnished with heated asparagus points.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 527. The excerpt below is the record exactly as published.

Asparagus Omelet (Omelette aux Pointes d’Asperges) Take some cooked asparagus and cut the tender part into pieces about 1 inch in length (asparagus points). Then proceed to make a plain omelet as directed in Recipe 1412, adding to the eggs before cooking some of thg_ asparagus points. Then cook and serve the omelet in the usual way, garnish- ing with little bunches of the asparagus points which have been heated in some light sauce or gravy. 1416. Omelet with Bacon, 1 (Omelette au Lard) 3 eggs. | oz. butter. 2 oz. bacon. Seasoning. Cut the bacon in dice. (If it is very salt, it is better to blanch it and dry it before doing this.) Melt the butter in the omelet pan, put in the bacon, and fry it until nicely browned. Then make an omelet -with the eggs (see Recipe 1412), adding seasoning to taste (salt will scarcely be necessary), and mix in the pieces of bacon during the cooking. 1417. Omelet with Bacon, 2 (Omelette au Lard) Make a plain or savoury omelet, and garnish it when dished with thin slices of grilled or fried bacon. 1418. Banana Omelet 2 bananas. | oz. butter. | A pinch of nutmeg. Salt. Pepper

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