Omelette with green asparagus


Omelette with green asparagus (wild)

The asparagus season is in full swing again. In the South, this is the ideal opportunity to go on an 'asparagus hunt' with the family. But you can of course also just buy fresh asparagus at the market or in the shop.
I have chosen a vegetarian recipe. It is also very tasty to add a little salmon to this recipe.

Ingredients for 2 people:


Preparation of omelette with green asparagus:

  • Clean the asparagus and cut them into 3 to 4 cm pieces. Stew them al dente in a pan with some olive oil.
  • Beat 2 eggs and add them to the fried asparagus.
  • Sprinkle with wild thyme and allow the omelette to solidify
  • Sprinkle a little salt with black truffle and pepper on the fried omelette. Is delicious with a fennel-apple salad.

How do you choose fresh green asparagus?

When choosing fresh green asparagus, you can pay attention to a number of important factors:

1. Colour: Choose asparagus that has a vibrant green colour. Avoid asparagus with a yellow or dry colour, as this may indicate older or less fresh asparagus.

2. Firmness: Check the firmness of the asparagus by holding it lightly and bending it gently. Fresh asparagus should feel firm and not limp or pliable.

3. Point taken: Pay attention to the tip of the asparagus. It should be tight and firm, with no signs of drying out or wilting.

4. Size: The size of asparagus does not affect its freshness, but it can affect your personal preference. Choose asparagus of a size that suits your cooking needs.

You can also ask the seller or producer questions about the freshness of the asparagus, such as when they were harvested and how long they have been stored. That way, you can make sure you select the freshest asparagus.


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