Omelette aux Pointes d'Asperges (Omelette with Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1½ spoonfuls asparagus tips
- butter
- asparagus tips
Instructions
- Blanch the asparagus tips and stew them in butter.
- Add 1½ spoonfuls of them to the eggs and make the omelette.
- Once the omelette is dished, split it down the middle and arrange a small bundle of asparagus tips on top.