Asparagus Omelet

A delicious recipe for the asparagus season:

Rinse the asparagus spears and cut them into small pieces 2 cm long at the bottom. Sauté the spears in a few drops of oil for a short time, add a little water and cook in a closed saucepan for 5 minutes, keep warm.

Cut the sorrel stems into small pieces and cut the leaves diagonally into very fine strips. For the omelet, mix three eggs, but not too thoroughly, the egg white should also still be visible in the finished omelet, season with salt and season with pepper, finally stir in the sorrel.

Melt some butter in a large cast-iron frying pan, pour in the eggs and fry over medium heat. When the omelet is leisurely set from the bottom but still soft on top, add the asparagus spears as a bundle, then carefully roll up the omelet and finish cooking in the frying pan for about 3 min more.

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