Plus fines et délicates, leur goût est aussi plus subtile et s'associe parfaitement à l’œuf c'est pour cette raison que j'ai décidé de les mettre dans une omelette mais pour relever le tout, j'y ai ajouté de l'aillet dont le goût d'ail, pas trop puissant, se marie parfaitement! Un petit repas facile et rapide à préparer qui a plu à toute la famille!
Mon astuce: le parmesan apporte un peu de salé à la recette mais si vous n'aimez pas, vous pouvez très bien le remplacer par de l'emmental ou le supprimer!
Ingrédients (pour 4 personnes):
-10 œufs bio
-1 botte d'asperges de bois ou ornithogales
-2 aillets
-1 morceau de parmesan
-1 cuillère à soupe d'huile d'olive
-sel, poivre du moulin
Lavez puis coupez les queues des asperges. Émincez finement les aillets.
Faites chauffer une grande poêle avec l'huile d'olive. Faites revenir à feu moyen les émincés d'aillet et les asperges, l'objectif est de les rendre plus tendre et pas de les colorer.
Pendant ce temps, battez les œufs en omelette jusqu'à ce que les œufs soient mousseux. Versez délicatement dans la poêle, salez et poivrez puis râpez un peu de parmesan, puis laissez cuire environ 8 minutes, jusqu'à ce que l'omelette soit cuite (baveuse ou non selon vos préférence!).
Not so long ago, I have discovered wood asparagus at my local market, and since I am curious, I had to try this vegetable I didn't know.... Well just by its name, I was won over since I love asparagus so much!!
Thiner and more delicate, their taste is also more subtle and goes perfectly with eggs, that's why I wanted to make an omelet, but to enhance it, I used some wild garlic with it's subtle garlic taste! A quick and easy meal to make and that will please all the family!
My advice: Parmesan brings a salty taste to the recipe, but if you don't like it, you can replace it by Swiss cheese or don't put any!
Ingredients (for 4 persons):
-10 organic eggs
-1 bunch of wood asparagus
-2 wild garlics
-1 piece of Parmesan
-1 tbs of olive oil
-salt, pepper
Wash and cut the asparagus's stalk. Mince thinly the wild garlic.
Heat a big frying pan with olive oil. Cook on a medium heat the minced garlic and the asparagus until there are tender (they mustn't color).
Meanwhile, whisk the eggs into a foamy omelet. Pour delicately into the frying pan, season with salt and pepper and gratte a little bit of parmesan and cook about 8 minutes until it's cooked (as you prefer).
Thiner and more delicate, their taste is also more subtle and goes perfectly with eggs, that's why I wanted to make an omelet, but to enhance it, I used some wild garlic with it's subtle garlic taste! A quick and easy meal to make and that will please all the family!
My advice: Parmesan brings a salty taste to the recipe, but if you don't like it, you can replace it by Swiss cheese or don't put any!
Ingredients (for 4 persons):
-10 organic eggs
-1 bunch of wood asparagus
-2 wild garlics
-1 piece of Parmesan
-1 tbs of olive oil
-salt, pepper
Wash and cut the asparagus's stalk. Mince thinly the wild garlic.
Heat a big frying pan with olive oil. Cook on a medium heat the minced garlic and the asparagus until there are tender (they mustn't color).
Meanwhile, whisk the eggs into a foamy omelet. Pour delicately into the frying pan, season with salt and pepper and gratte a little bit of parmesan and cook about 8 minutes until it's cooked (as you prefer).
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