Easy<\/p>\n
4 People<\/p>\n
15 minutes<\/p>\n
18 minutes<\/p>\n
33 minutes<\/p>\n
A delightful springtime dish, this recipe offers a light and fresh meal option. Asparagus is enhanced in a delicate omelet infused with herbs, rolled up, topped with cheese, and served warm. It’s perfect as a light main dish alongside a salad or some new potatoes.<\/p>\n
For 4 servings:<\/p>\n
– Eggs: 4
\n– Lemon: 1
\n– Salt: 4 pinches
\n– Pepper: 4 pinches
\n– Asparagus: 4 stalks
\n– Whipping cream: 4 tablespoons
\n– Grated Parmesan cheese: 1 tablespoon
\n– Butter: a knob
\n– Chives: 1 tablespoon
\n– Parsley: 1 tablespoon<\/p>\n
1. **Prepare the Asparagus**<\/p>\n
Trim the bottom third off the asparagus stalks and discard. Lightly peel the stalks, rinse them, then boil in salted water for 15 minutes. Test for doneness with the tip of a knife. Drain the asparagus, cut them in half, and sprinkle with lemon juice. Cover and set aside.<\/p>\n
2. **Cook the Omelets**<\/p>\n
Whisk together the eggs, cream, chives, parsley, salt, and pepper. Heat a small skillet (like one for blinis or pancakes), butter it, and cook thin omelets. If using a larger skillet, you may need to cut the omelets in half.<\/p>\n
Wrap each asparagus half in an omelet. Place the rolls in a buttered baking dish. Sprinkle with grated cheese. Broil in the oven for 3 minutes to warm through and lightly brown the top.<\/p>\n\n\n