Asparagus omelet appetizer

Name: Asparagus omelet appetizer
Ingredients: 1000 ml water; 6 asparagus spears; 1 teaspoon salt; 2 small onions (150 g); 1 tablespoon oil; 5 eggs; 1/2 teaspoon ground ginger; 1/2 bunch wild garlic (15 g) (optional); 15 g unsalted peanuts

Appetizers - Asparagus omelet appetizer by Dida E. - Recipia

The asparagus omelet starts with spears boiled for just 3 minutes, then sets softly in the pan. The onion stays in fairly large pieces, the wild garlic softens at the end, and the ginger remains subtle; I sprinkle unsalted peanuts on top. I cut the spears into pieces about 3 cm long, easy to pick up with a fork. Preparation: 12 minutes. Cooking: 12 minutes. Resting: 0 minutes. Total time: 24 minutes. Serves: 2. Approximately 335 kcal and 20 g protein per serving.

Ingredients

1000 ml water
6 asparagus spears
1 teaspoon salt
2 small onions (150 g)
1 tablespoon oil
5 eggs
1/2 teaspoon ground ginger
1/2 bunch wild garlic (15 g) (optional)
15 g unsalted peanuts

Preparation

1. Wash the asparagus, trim off the woody ends and cut the onion into larger pieces. Beat the eggs with the ground ginger and 1/2 teaspoon salt. 2. Bring 1000 ml water with 1/2 teaspoon salt to a boil. When boiling, add the asparagus and cook for 3 minutes, then take it out and cut it into pieces. The stalks stay green and slightly firm. 3. Heat the oil in a pan and sauté the onion for 5 minutes, until translucent. 4. Add the asparagus and beaten eggs. Cook for 3 minutes, stirring gently, then add the wild garlic and cook for 1 more minute, until the leaves soften and the eggs are set. 5. Sprinkle with the unsalted peanuts and serve the omelet warm.

Notes

Keep the omelet in a sealed container in the fridge for up to 3 days; reheat it over low heat so the edges don’t dry out. For a peanut-free version, leave off the topping; it still contains eggs, so it isn’t suitable for anyone avoiding them. Serve it with fresh tomatoes and cucumbers, and toast. Choose firm spears with tightly closed tips; thicker asparagus may need another minute in the boiling water. After boiling, drain it well so the water doesn’t thin the eggs in the pan. If the wild garlic is very tender, stir it in for just a few seconds, until it wilts.