multicolored tagliatelle with fresh sauce
5 recipes
Asparagus Omelette
ingredients
servings
5
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Butter
30 oz
UHT cooking cream
30 oz
Grated Parmesan cheese
80 oz
Leeks
25 oz
Eggs
5 unit
Greenhouse asparagus
200 oz
starters from Italy
Asparagus Omelette
Asparagus Omelette
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Appetizer or second delicious and delicious dish
preparation
step 1
Boil for 10 min. In salt water asparagus. Take them away and cut the harder parts
step 2
Meanwhile, cut the leek on the washers and sprinkle with a little oil and half butter; When the leek is toasted, add the asparagus to the jars
step 3
Separately in a container with a whip slamming eggs with salt, pepper, cream, parmesan for the last cooled asparagus
step 4
Place the remaining butter in a non-stick frying pan 28, pour the mixture, cover with a lid and cook on medium heat
step 5
Occasionally move the frying pan to avoid sticking over the omelette when it has dried up
step 6
Turn the omelet on the lid, slide it over the frying pan and bake it on the other side. Enjoy your meal
