Asparagus Omelette
- On 09/03/2018
- 1 batch of fresh Asparagus
- 3 farm eggs
- 1 batch of spring onions
- Lemon Zest and Parsley leaves as Garnish
- Olive oil
Warm your pan, medium heat, with the olive oil. Add the spring onions and the tips of the asparagus. Meanwhile, beat your eggs and when the onions have coloured into a golden colour. When the omelette is done, add some lemon zest as a garnish.
Serves: 2