Asparagus Amulet |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 eggs | 2 tbsps thick cream | 30g/1 oz butter |
| 6 green asparagus spears (the tinned variety are good for this recipe) | salt and freshly ground white pepper | |
| 1 | Beat together the eggs and cream; season well. |
| 2 | Melt the butter in a heavy-bottomed omelette or frying pan. |
| 3 | Pour the mixture into the pan. You may either set the egg mixture over a low heat, leaving the omelette flat and adding the asparagus tips cut into 1-inch pieces all at the same time, and slide out keeping flat-do not turn it over like a pancake. Alternatively, with the back of a fork gather the omelette together over a good heat, in the French manner, add the spears cut into 1-inch pieces and warmed in a little melted butter, roll the omelette up and turn onto a heated plate. |