Ingredients
- 450 g asparagus
- 60 g cooked ham
- 60 g mixed salad
- 8 eggs
- butter
- fresh cream
- Grated Grana Padano Dop
- extra virgin olive oil
- salt
To prepare the asparagus and ham omelette, peel the asparagus, removing the base and peeling the stems. Separate the tips from the stems and cut the latter into rounds. Stew everything together in a saucepan with a knob of butter, 3 tablespoons of water and a pinch of salt for 1 minute; cover the pot and continue cooking on a low flame for another 6-7 minutes. At the end separate the tips from the washers.
Prepare one omelette at a time, beating 2 eggs with 1 tablespoon of cream, a pinch of salt and 1/4 of the asparagus slices.
Heat a pan with 1 tablespoon of oil; pour the mixture of the first omelette and mix; after a few seconds, when the egg starts to become creamy, remove from the heat, add 15 g of chopped cooked ham, bring back to the heat and stir, adding a small knob of butter; continue cooking with the pan tilted, tapping the handle, until the omelette will close on itself and begin to brown. Repeat the same operation to prepare the other 3 omelettes.
Arrange in each dish 15 g of mixed salad; lay the omelette on top, complete with the asparagus tips kept aside and plenty of grated parmesan.
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