Wild Asparagus Omelette

Omelette aux asperges sauvages

Preparation info

  • Serves

    5–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

There are many recent, local cookbooks containing recipes for wild asparagus omelette; this is based on one from Petit Précis de Cuisine Occitane by André Bonnaure.

Ingredients

  • 10 eggs
  • 1 kg wild asparagus or use cultivated
  • lard and/or butter

Method

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,