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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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ASIAGO ASPARAGUS OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
2 eggs |
2 tablespoons water |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 stalks asparagus steamed until tender then chopped |
3 slices asiago cheese |
1/8 teaspoon fresh tarragon |
Directions:
1. Heat nonstick pan that has been brushed with oil.
2. Whisk together eggs, water, salt and pepper.
3. Pour egg mixture into pan swirling around and lifting gently so that all eggs cook.
4. While eggs are cooking place asparagus and cheese on half of the omelet.
5. Sprinkle with tarragon then gently fold the other half over.
6. Once set lift and move omelet to serve or keep in warm oven until all omelet are ready.
7. Arrange reserved asparagus tops in a semicircle and lay a tarragon twig on top.
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