Asparagus goes well with eggs and an omelette is one of the easiest ways to enjoy them together. Follow this recipe for each person you are feeding. Clarified butter is best made by gently melting butter and chilling it in the refrigerator. The unwanted milk solids will settle on the bottom of the bowl, simply pour them away when the butter has set again.
3–4 asparagus spears per person
3 medium eggs
Salt and freshly ground black pepper
1 tbsp clarified butter
Handful grated parmigiano reggiano
Chopped fresh herbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare asparagus by snapping the woody ends off; blanch the spears in boiling water for 3–4 minutes. Refresh briefly under cold water and cut into bite sized pieces. Whisk eggs together with a pinch of salt and freshly ground black pepper. Heat a heavy-based frying pan over medium-high heat. Add butter, allow to melt then pour the egg mix into the pan, spread evenly and cook for 1-2 minutes, or until the base has set. Place the asparagus on half of the omelette with grated cheese and chopped fresh herbs. Fold remaining half over the asparagus side.
Finish under a grill or in a hot oven and serve straight away.