Asparagus omelette

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– ½ kilo of wild asparagus.

– Half a dozen eggs.

– 150 cl of olive oil.



– Clean the asparagus.

– Cut them into small pieces. Discard the stud that is not tender.

– Pour the olive oil in the paella.

– When hot, put the fried asparagus.

– Beat eggs and add salt.

– Pour the beaten eggs on the asparagus, stir them shaking the pan to prevent them to stick to the bottom of it.

– When the egg has set and browned, turn the to the other side the other side top brown it.

– Remove and place on a plate.

Method of serving

Serve hot as a starter on a plate.

More information about asparagus and nutrition in the listing above

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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