Monday, December 13, 2010

Asparagus Omelettes

preparation time: 20 minutes 
cooking time 20 minutes                                                       serves 6

      1 kg of asparagus 
      6 eggs
      1/4 liter of milk 
      3 dessert spoon of sugar 
      chopped parsley 
      salt and pepper  

wash and peel the asparagus and cook in boiling. salted water to which has been added the sugar and
a piece of butter. drain them well and keep warm. meanwhile, beat the eggs with the milk, flour, salt
and pepper make 6 long thin omelette's place 6 or 8 asparagus pieces on each omelette and roll them
up in an oven-proof dish and heat in the oven for 5 minutes Garnish with slice of tomato
and the parsley.

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