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🍽️ Herbaceous Herb Omelette with Asparagus

292 kcal · 30 min · 4 servings

Herbaceous Herb Omelette with Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus.
  2. 2. Peel the asparagus stalks completely.
  3. 3. Trim off the woody bottom ends generously.
  4. 4. Pour 300 milliliters of water into a large pot.
  5. 5. Add one teaspoon of salt and some honey to the water.
  6. 6. Bring the liquid to a boil.
  7. 7. Add the asparagus stalks to the boiling water.
  8. 8. Let the asparagus come to a boil.
  9. 9. Cover the pot.
  10. 10. Cook the asparagus for about 10 minutes.
  11. 11. Wash the parsley, chervil, and basil in the meantime.
  12. 12. Shake the herbs dry.
  13. 13. Pluck the leaves from the stems.
  14. 14. Set aside some leaves for decoration.
  15. 15. Finely chop the remaining herbs.
  16. 16. Wash the chives.
  17. 17. Shake the chives dry.
  18. 18. Cut the chives into fine rings.
  19. 19. Set aside about half of the chive rings.
  20. 20. Lift the asparagus out of the pot with a slotted spoon.
  21. 21. Place the asparagus on a pre-warmed plate.
  22. 22. Cover the asparagus with aluminum foil.
  23. 23. Take four tablespoons of the asparagus cooking water.
  24. 24. Put the eggs into a bowl.
  25. 25. Add the asparagus cooking water to the eggs.
  26. 26. Add the chopped herbs and chive rings.
  27. 27. Season the mixture with salt and pepper.
  28. 28. Whisk everything together with a fork.
  29. 29. Melt butter in a non-stick pan with a diameter of approx. 24 cm.
  30. 30. Pour the egg mixture into the pan.
  31. 31. Cook the omelette over medium heat.
  32. 32. Wait until the top of the omelette begins to set.
  33. 33. Fold the omelette from two opposite sides towards the center.
  34. 34. Slide the omelette onto a pre-warmed plate.
  35. 35. Sprinkle the omelette with the remaining herbs.
  36. 36. Serve the omelette with the asparagus.

Nutrition per serving