Omelette aux Asperges

Asparagus omelette

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 12 asparagus spears, cut into thirds
  • 75 g/3 oz butter

Method

Cook the asparagus gently in a frying pan in 25 g/1 oz butter until tender.

Make 1 large or 4 small omelettes (see Omelette aux goujons), put in the asparag