If, like me, you have asparagus on the plot, you may be getting fed up with boiled asparagus with melted butter as a starter. I can enjoy it every other day, but every day is too much! I researched asparagus recipes on the web and found several for asparagus omelette. I adjusted one to what was available, and it was delicious!
Phil Charsley
Ingredients (for 2 people)
6 thick asparagus spears or equivalent
about 3oz (80 grams) bacon bits
1/4 red pepper (optional)
4 eggs
salt and pepper to taste
1 tsp olive oil or small knob butter
small quantity milk (optional)
Method
Hold ends of asparagus spears in each hand and bend until they break. Discard hard ends (or use to make soup!) Cut asparagus into half inch lengths.
Slice and dice pepper.
Break eggs into a bowl and whisk to omelette consistency. Add a little milk if you prefer.
Put oil or butter in frying pan, heat and add bacon bits. Fry on medium heat until brown.
Add diced pepper and asparagus and fry for 4 to 5 minutes.
Pour in beaten eggs. Cook on a medium heat until surface is almost set
Fold over, and cook for a further minute.
Serve and enjoy!