Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Asparagus Omelette, by Claire Birch
Delicious with new potatoes or a green salad! Ingredients—serves 2 5-6 fresh Doddington eggs
1 bunch asparagus
Olive oil
Salt & pepper
A little butter
Method
Cut off the hard stem bases from the asparagus and cut spears into sections about 2-3cm long. Boil in salted water for one minute and drain. Then fry in a pan briefly with some of the olive oil. Put to one side.
Beat the eggs well and season with salt and pepper, add the asparagus, heat olive oil in pan and pour egg and asparagus mixture in. Cook to taste.
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