Asparagus Cheese Omelet
| 03/09/2010|
Be ready to enjoy the fresh spring asparagus. Try this recipe when the new tender shoots poke out of the ground.
Ingredients:
Asparagus
The Olive Tap's Aceto Balsamico di Modena
The Olive Tap's Wild Mushroom and Sage Flavored Olive Oil
2 or 3 Eggs (per serving)
Swiss Cheese
Par-boil or microwave the asparagus until just cooked. Be careful not to overcook. Reduce balsamic by half, reserve.
Break one serving of eggs into a bowl and scramble with a fork. Add a dash of cold water and continue to beat the eggs until desired consistency. Heat olive oil in an omelet pan. Put the eggs into the pan and cook until just set. Place three asparagus spears in the eggs with some cheese. Fold the omelet into a plate and serve with an attractive balsamic drizzle.
