Asparagus recipe

This asparagus recipe is an amazingly delicious omelette recipe. It's quick, easy, and you only need 2 main ingredients. This omelette recipe is so simple it's incredible that it's so tasty and popular.

	Omelette with asparagus recipe

In Catalonia you can't escape it. Come spring and you begin to hear high praises of the asparagus recipe I give you here. It's a similar phenomenon to wild mushrooms in the autumn. It must be that we don't want to break the connection to the wild foods we still have available.

Ingredients for this asparagus recipe

Serves 2

• 1½ bundles wild asparagus – cut into 1/2-inch pieces
• 4 eggs
• 1-cup water
• 1 tablespoon or 1 dash extra virgin olive oil
• ¼ teaspoon salt or to taste

How to prepare this asparagus recipe

1. Chop and discard the hard parts of the wild asparagus shoots. Depending on their origin, you should chop from 2 to 3 inches at least.


2. Cut the asparagus into 1-inch pieces and steam them for five minutes with the one cup of water. Don't steam them longer or they will become mushy, and lose color. Drain them well.


3. Beat the eggs, add the salt and beat a little bit more. Add the chopped asparagus and mix gently with a wooden spoon.


4. Heat a short dash of olive oil in a small omelet pan or skillet and when it is hot add the asparagus and egg mixture. Turn heat to low and cover. Cook for about 4 minutes.


5. Place a plate or flat lid over the skillet, put your flat palm against the plate and carefully turn the omelette onto the plate.


6. Turn heat to medium and heat another short dash of olive oil. When it is hot slide the omelette back into the omelet pan and immediately turn heat to low. Cover and cook for 4 more minutes.

Make sure you have a non-stick omelet pan or any skillet you know for certain that it doesn't stick to food. It the food sticks to the pan the asparagus recipe can be a little disaster. Otherwise flipping it is very easy even for beginners as it is so small.

Some people advise to flip the omelette more than once. I never do it, it's no necessary. If you train yourself to turn it over it only once you will soon know intuitively when the omelet is perfectly done.

Here you have it again, an asparagus recipe that is a true representative of the appealing Mediterranean landscape cuisine.

In praise of wild asparagus

Here you have it again, an asparagus recipe that is a true representative of the appealing Mediterranean landscape cuisine.

I remember last year I read such a eulogy of this asparagus omelette recipe by a Catalan singer turned food commentator, Pere Tàpies, that I could feel my mouth watering. Should I be ashamed of it?