Green Asparagus Omelet
Serves : 4 people
Preparation : 20 minutes
Instructions
Trim the tough ends off the asparagus. Wash and pat them dry.
Set aside some whole asparagus spears (one per guest). Cut the rest into 1- or 2-cm-long pieces (cut them on the diagonal for a more attractive presentation).
Heat the oil in a nonstick skillet or sauté pan, then add all the sliced and whole asparagus spears.
Season with salt and pepper, then cover the pan.
Cook for 5 to 8 minutes until they are tender but still crisp-tender.
Continue cooking 5 minutes uncovered.
Remove the whole asparagus spears from the pan and set them aside.
Grate the Comté cheese.
Beat the eggs until frothy.
Gradually stir in the cream and grated Comté cheese while continuing to beat.
Season with salt and pepper.
Pour the mixture over the asparagus in the pan and cook over high heat.
As it cooks, lower the heat and fold the edges of the omelet toward the center.
While the omelet is still very runny, add the reserved asparagus to warm them through.
Once the omelet becomes slightly set, slide it onto a plate and serve immediately!