Asparagus and Spring Onion Omelette

Serves 1
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Directions

  1. 1Snap the bottoms off the asparagus, chop them into little rounds, and keep the tips whole.
  2. 2Snap the bottoms off the asparagus, chop them into little rounds, and keep the tips whole.
  3. 3Snap the bottoms off the asparagus, chop them into little rounds, and keep the tips whole.
  4. 4Slice the spring onion thinly.
  5. 5Slice the spring onion thinly.
  6. 6Slice the spring onion thinly.
  7. 7Mince a couple of garlic cloves and zest a lemon.
  8. 8Mince a couple of garlic cloves and zest a lemon.
  9. 9Mince a couple of garlic cloves and zest a lemon.
  10. 10Add the asparagus, spring onion, garlic, lemon zest, and a pinch of salt to a pan with a gentle sizzle, ensuring no color develops.
  11. 11Add the asparagus, spring onion, garlic, lemon zest, and a pinch of salt to a pan with a gentle sizzle, ensuring no color develops.
  12. 12Add the asparagus, spring onion, garlic, lemon zest, and a pinch of salt to a pan with a gentle sizzle, ensuring no color develops.
  13. 13Whisk the eggs and add them to the pan, giving it a little shake to ensure even cooking without browning.
  14. 14Whisk the eggs and add them to the pan, giving it a little shake to ensure even cooking without browning.
  15. 15Whisk the eggs and add them to the pan, giving it a little shake to ensure even cooking without browning.
  16. 16Add creme fresh to the omelette.
  17. 17Add creme fresh to the omelette.
  18. 18Add creme fresh to the omelette.
  19. 19Sprinkle fresh herbs and basil on top.
  20. 20Sprinkle fresh herbs and basil on top.
  21. 21Sprinkle fresh herbs and basil on top.
  22. 22Squeeze fresh lemon juice over the omelette.
  23. 23Squeeze fresh lemon juice over the omelette.
  24. 24Squeeze fresh lemon juice over the omelette.
  25. 25Gently fold the omelette onto itself.
  26. 26Gently fold the omelette onto itself.
  27. 27Gently fold the omelette onto itself.

Ingredients

  • 5 stalks asparagus
  • 5 stalks asparagus
  • 5 stalks asparagus
  • 2 stalks spring onion
  • 2 stalks spring onion
  • 2 stalks spring onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 2 tbsp creme fresh
  • 2 tbsp creme fresh
  • 2 tbsp creme fresh
  • 1 handful fresh herbs
  • 1 handful fresh herbs
  • 1 handful fresh herbs
  • 1 sprig basil
  • 1 sprig basil
  • 1 sprig basil
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice

Equipment

pan

Tips

  • Keep asparagus tips whole and chop the rest into little rounds.
  • Cook the omelette gently without browning.
  • You can use parmesan or goat's cheese instead of creme fresh, or ricotta for a softer flavor.