Asparagus Omelet

For the asparagus omelet, remove the woody parts from the asparagus (about the lower third). Remove particularly coarse attachment points, but use the remaining green asparagus unpeeled. (White asparagus must be peeled.) In a large pot, bring plenty of salted water to a boil, add asparagus and cook just a few (3-5) minutes until al dente. (Cook white asparagus accordingly longer, i.e. about 10-15 minutes.) Lift out, drain and cut into 2-3 cm long pieces.

Beat eggs in a bowl, add a dash of cream if desired and whisk everything just loosely. Add asparagus pieces, season with salt and pepper. Heat a little butter or oil in a small pancake pan and pour in a quarter of the egg mixture. Spread the batter by swirling the pan and slowly bake the omelet until the egg mixture is set. If necessary, put a lid on loosely, but not completely. Lift out finished omelet and keep warm. Bake remaining omelets in the same way.

Coarsely chop basil and sprinkle over finished asparagus omelet.

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