This recipe works best with green asparagus. With white asparagus, I'd recommend that you make "cream of" soup instead.
- 2-8 spears asparagus
- 2 T vegetable oil
- 3 eggs
- 1 T milk
- 1/4 t salt
- 1/3 c shredded cheese such as cheddar or mozzarella
- Special equipment: a small oven-safe omelette pan
Preheat oven broiler to setting 2 (medium).
If you are starting with fresh asparagus, get rid of the tough parts by bending each stalk from both ends until it snaps. (The fresher the asparagus, the more you will keep.) Lay asparagus into a microwave-safe bowl and cover tightly with plastic wrap. Poke 4 holes in the plastic wrap with a knife. Microwave on high 3 minutes to steam the asparagus.
Cut the asparagus to fit the pan, keeping it as long as possible.
Stir the eggs vigorously with a fork and mix in milk and salt.
Heat oil in pan over medium heat. When hot, add asparagus then pour over egg mixture. Cook without touching for 4 minutes.
Transfer pan to broiler rack, about 1 inch under heat source. Broil for 1 1/2 minutes, then top with cheese. Return to broiler for 30 seconds more to melt cheese.