Omelet with asparagus
A delicate egg omelet with seasonal asparagus, which will fit perfectly into your spring breakfast menu.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 1300 g water
- 1 g ground black pepper
- 50 g cream 30 %
- 70 g Onion, raw
- 5 g sugar
- 10 g garlic
- 15 g salt
- 240 g chicken eggs, whole
- 350 g asparagus, raw
- 30 g Cheese, Parmezan
- 30 g clarified butter
Method of cooking:
- Place a bowl on the lid of the mixing bowl. Reset the scale and weigh 350 grams of peeled asparagus cut into 1 cm pieces, leaving the heads whole. See "Useful knowledge". Set aside.
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