Another asparagus recipe; there’s two more, but I don’t think I’ll get them done before I go to France at the end of next week. (I’m going on a field trip to St. Auban, just north of Nice.) I bought the ingredients from the excellent fruit and veg stall that’s outside All Saint’s Park on Oxford Road, on the campus of Manchester Metropolitan University. I think a lot of people walk straight past it, thinking it’s some cheapo stall, but it’s certainly not. It sells seasonal produce – including English asparagus – at a very good price. I knew Joff was coming round and I wanted to make something quick and easy, so I thought an asparagus omelette would certainly fit the bill (and it did).
For 3. Start by trimming and cooking a bunch of asparagus as I did for the Asparagus and eggs. Drain them and cut them into thirds. Save some of the best tips for garnish. Keep the rest warm in the oven sprinkled with Gruyere cheese – a tablespoon per person. Make the omelettes using 6 eggs exactly how I did previously when I cooked mushroom omelettes. Add a third of the asparagus and to the centre and serve with a nice salad.
Make a vinaigrette from olive oil and cider vinegar in a ratio of 3:1, a teaspoon of Dijon mustard, salt, pepper, sugar and a small clove of finely chopped garlic.
#57 Asparagus Omelette 6.5/10. A very nice omelette, but oddly I preferred the asparagus and eggs I made earlier in the month. Not sure why, because the ingredients are essentially the same.