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5–6
Easy
Published 2012
There are many recent, local cookbooks containing recipes for wild asparagus omelette; this is based on one from
Beat the eggs in a bowl with the salt and pepper. Cut the base off the asparagus stalks, keeping only the tender part. Cook the asparagus tips slowly in lard (or butter) in a frying-pan until just tender. Fold them into the beaten eggs. Make an omelette in the normal way.
I have made this omelette and it is very good. Another recipe cuts the tips into little pieces and folds them, raw,