Omelet with Asparagus Tips

Ingredients

• two large bunches of fresh asparagus
• half a table-spoonful of salt
• one table-spoonful of butter
• break into a bowl eight fresh eggs
• a pinch of salt
• half a pinch of white pepper

Method

1. 1

   Prepare asparagus, boil, and drain.

2. 2

   Beat eggs with salt and pepper, cook in butter, and fold in asparagus pieces before serving.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 119. The excerpt below is the record exactly as published.

Omelet with Asparagus Tips. — Scrape two large bunches of fresh Omelet, Bread EGGS Omelet, Jam asparagus carefully down to the points. Wash in cold water, and cut an inch off each stalk. Separate the small and large stalks, and di- vide all into six bunches, which are separately tied. Put them in four quarts of boiling water, to which half a table -spoonful of salt has been added. Remove the small bunches after twelve minutes, letting the large ones boil six minutes longer. Put them in a cloth to drain. Cut the small stalks in half-inch pieces, using only the tender part, and pour over them one table-spoonful of hot butter, clarified, and quarter of a pinch of white pepper. Cut the large ones in finger-lengths, and pour over them two table-spoonfuls of the clarified hot butter. For the omelet, break into a bowl eight fresh eggs, and add a pinch of salt and half a pinch of white pepper. Beat one minute with a silver fork. Put on a brisk fire a very smooth frying- pan, in which heat, but not brown, one table-spoonful of butter

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