Omelette crémeuse aux asperges vertes


  • 8 fresh eggs
  • 200 g (0,44 lbs) green asparagus
  • 3 spoonfuls of cream
  • 30 g (0,066 lbs) butter
  • 1 spoon of chopped parsley
  • 50 g (of shavings of mimolette lbs)
  • Salt pepper

Rinse the asparagus quickly and dry them.
Remove the base of each and cut the rest into pieces of about 3 cm. (1,18 inc)
Melt 20 g (0,044 lbs) (of butter in a frying pan and brown the pieces asparagus for ten minutes.
Season with salt and pepper and set aside.
Break the eggs and beat them with the cream, salt and pepper.
In the same skillet, heat the rest of the butter and cook the beaten eggs
for 5 minutes.
Add the pieces of asparagus, cover and leave another 4 or 5 minutes to finish cooking.
Sprinkle with chopped parsley and shavings of mimolette and serve very hot.



 

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