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🍽️ Asparagus with Omelette

848 kcal · 30 min · 4 servings

Ingredients

• 1 bunch dill
• 1 bunch parsley
• 1 handful chervil
• 100 ml whipping cream
• 4 eggs
• 1 tbsp vegetable oil
• salt
• pepper
• 400 g white asparagus
• salt
• 1 tbsp butter
• 1 tbsp lemon juice
• 300 g small potatoes
• 2 tbsp butter
• 4 tbsp sesame seeds

Instructions

1. 1. Wash the asparagus, peel it, trim off the woody ends, and boil it in boiling salted water with lemon juice and butter for about 20 minutes.
2. 2. Toast the sesame seeds in a pan without fat and place them on a plate.
3. 3. Boil the peeled potatoes in salted water for about 20 minutes until tender.
4. 4. Melt the butter in a large pan and toss the hot potatoes in it.
5. 5. Remove the potatoes and roll them in the toasted sesame seeds.
6. 6. Wash the herbs, pick the leaves off the stems, and chop them finely (save some for garnish). Puree the herbs with the cream. Whisk the eggs in a bowl, stir in the herb puree, and season with salt and pepper.
7. 7. Heat 1/2 tablespoon of oil in a pan and fry the omelette from the egg mixture on both sides until golden. Keep it warm. Fry the second omelette in the same way.
8. 8. Arrange the well-drained asparagus and sprinkle the omelette with the herbs.

Nutrition per serving

• kcal: 848
• Protein: 29 g · Fett/Fat: 65 g · Carbs: 36 g