Asparagus Omelet for 1

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Asparagus Omelet

 

4 asparagus tips, cooked or canned or frozen asparagus tips

2 eggs

1/4 cup olive oil

1 pinch salt

 

Boil fresh asparagus 15 to 20 minutes or until tender. Only the tender parts of

fresh asparagus should be used in the omelet. Cut into 1-inch pieces, heat

briefly in hot olive oil, and allow to cool a few minutes before adding to bowl

containing two eggs beaten with salt. Stir mixture while reheating frying pan

with additional oil (if needed to cover the bottom of the pan).

When the oil is on the verge of smoking, pour in mixture and keep shaking the

pan and sliding a spatula or knife around the edges of the omelet to keep it

free and to form a high, rounded edge. When the omelet is almost firm, hold a

plate upside down against the frying pan; invert both, dropping the omelet onto

the plate as you do so, then slip the omelet back into the pan browned side up.

Serves 1.