6 eggs
100g small asparagus spears
20g butter
2 tablespoons olive oil
Salt and black pepper to taste
6 eggs
100g small asparagus spears
20g butter
2 tablespoons olive oil
Salt and black pepper to taste
Wash the asparagus, remove the tough ends from the stalks, and sauté in olive oil for 3 minutes
Season with salt and black pepper to taste
Crack the eggs into a shallow dish, season with salt and black pepper, and whisk with a fork for a few seconds
Melt the butter in a non-stick skillet
Add the eggs and let them cook for 1 minute
Add the asparagus, cover the skillet, and let the omelette cook for another 3 or 4 minutes without stirring
Serve warm or at room temperature.
