6 eggs
1 can of asparagus
4 tablespoons grated Parmesan cheese
1 small onion
Oil
Salt
Pepper
For the white sauce:
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup milk
6 eggs
1 can of asparagus
4 tablespoons grated Parmesan cheese
1 small onion
Oil
Salt
Pepper
For the white sauce:
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/4 cup milk
Sauté the chopped onion in oil over low heat until lightly browned
Chop the asparagus into small pieces and add to the onion (which should be just golden)
Cook for 5 minutes over medium heat, stirring occasionally
Add salt and pepper
Prepare the white sauce by melting 2 tablespoons of butter or margarine in a skillet, then whisking in flour and milk
Cook for 5 minutes, stirring constantly
Remove from heat and add the asparagus and onion mixture
Serve at the side
In a bowl, beat the eggs well, then add grated Parmesan cheese and a pinch of salt
To make an omelette that's large but not too thick, place it in a refractory dish and spread the asparagus, onion, and white sauce mixture in the center
Top with small pieces of butter or margarine and bake in a hot oven for 8-10 minutes
Serve directly on the same plate, very hot.
