The asparagus omelette is a classic spring dish, a season in which these vegetables grow spontaneously; it can be served as an appetizer, cut into small squares, or as a main course in larger portions. The asparagus omelette can be considered a rustic dish; it can be prepared well in advance, as like every omelette, it is excellent even if cold; this is why it is suitable for picnics and outdoor meals.
• Not very large asparagus: 800 g (28,21 oz)
• Medium eggs: 6
• Leeks: 1
• Black pepper: as needed
• Smoked scamorza: 150 g (5,29 oz)
• Chives: 1 tbsp
• Butter: 40 g (1,41 oz)
• Extra virgin olive oil: 3 tbsp
• Grated Parmesan cheese: 3 tbsp
• Salt: as needed
1) To prepare the asparagus omelette start by washing the asparagus, remove the white and hard part of the stem. Then tie them together in a bunch and boil them (for about 15 minutes) placing them standing in salted water inside a narrow and high saucepan where only the tips (which will cook with steam) can escape. When they are cooked, drain them and cut them into small pieces. Then clean the leek, removing the most coriaceous outer leaves, wash it and cut it into thin slices, which you put in a pan in which you melted the butter.
2) Sauté the leek, then add salt and pepper and add the asparagus into small pieces; cook everything for a few minutes, until the asparagus no longer lose cooking water. At this point, salt, then turn off the heat and let the vegetables cool. In a bowl beat the eggs, add the ground pepper, the grated cheese, the warm vegetables, the smoked provola cut into cubes, and the chives (or parsley); mix the ingredients well together.
3) In a non-stick pan, place the oil and heat it, then add the egg mixture and cook the omelette for 2-3 minutes on a high but not high heat, then place a lid over the pan and lower the flame slightly so that even the inside of the omelette is cooked uniformly. When the sides of the omelette begin to turn golden, turn it helping with the lid; brown the other surface of the omelette and then slide it over a serving dish. Serve it immediately dividing it into wedges.
For the preparation of asparagus omelettes, it is advisable to opt for the use of rather thin asparagus, or even wild (very thin and tasty), since after cooking they will still be broken up and joined to the egg mixture.
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