The asparagus omelette is a delicious side dish typical of Italian cuisine. Fresh asparagus gives a delicate and slightly bitter flavor to the omelette, which is enriched with garlic and seasoned with salt and pepper. The omelette is cooked in a pan with olive oil until golden and well-cooked. It is ideal to enjoy hot or cold.
Remove the tough part of the asparagus (preferably wild), rinse them under running water, and toss them still wet into a pan where fresh garlic is wilting in olive oil.
Cook them slowly without browning (as it would lose its aroma, which is at its peak when tender) and pour the beaten and salted eggs into the pan in sufficient quantity: then add a pinch of pepper and stir.
Make the usual omelette by cooking both sides.
Pan
Bowl
Fork
Store the omelette in the refrigerator for up to 2 days
Italia
