Updated: Jun 3, 2020
Preparation: 20 Minutes
Cooking: 40 Minutes
Portion: 4 Persons
Asparagus 800 g
Medium eggs 6
Black pepper to taste
Grana Padano / Parmesan Cheese 3 tbsp
Smoked scamorza cheese 150 g
Chives to chop, if you like 1 tbsp
Butter 40 g
Extra virgin olive oil 3 tbsp
Salt to taste
Start by washing the asparagus, remove the hardest white part of the stem.
Then tie them together in a bunch and boil them (for about 15 minutes) by placing them standing in salted water in a narrow and high pot where only the tips can come out (which will be cooked with steam). When they are cooked, drain and cut them into small pieces.
If you like, clean the leek, removing the more leathery external leaves, wash it and cut it into thin slices, which you will add to a pan in which you have melted the butter.
Sauté the leek, then salt, pepper and add the asparagus into small pieces; cook everything for a few minutes, until the asparagus no longer lose cooking water. At this point salt, then turn off the heat and let the vegetables cool.
In a bowl beat the eggs, add the ground pepper, the grated cheese, warm vegetables, diced smoked cheese, and chives (or parsley); mix the ingredients well together. In a non-stick pan, put the oil and heat it, then add the egg mixture and cook the omelette for 2-3 minutes over a high heat but not high, then place a lid on the pan and slightly lower the heat so that the inside of the omelette also cooks evenly.
When the sides of the omelette begin to become well browned, turn it with the help of lid; brown the other surface of the omelette and then slide it over a serving dish.
Serve immediately dividing it into wedges.
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