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Use only the tender tips of the fresh asparagus (save stalks for soup). Slice into 1/2-inch pieces. Simmer for about 6 minutes in 1/2 cup water. Remove and drain. Beat the eggs with milk. Salt to taste. Melt butter in a very large skillet or omelet pan. Pour the egg mixture onto the butter and cook over low heat until the edges of the omelet begin to set. With a spatula, carefully bring the cooked portions at the edges toward the center, so the uncooked portions will flow to the bottom and set. Place the cooked asparagus spears on half the omelet, fold, and side onto a heated platter. Cut into wedges and serve. |