As I walked off the plane after landing in California, I took a deep breathe. I love Illinois but with the snow and the cold, it was nice to be back in California where spring is in full swing. The trees are budding, the almond orchards flowering, and windows open during the day (sorry everyone who is still dealing with snow!) With the arrival of spring, this also means the transition into spring produce.
Every year when asparagus season hits, I go overboard. I find ways to eat asparagus all the time and most of the times, it’s in some easy meal that I can get from start to finish in less than 20 minutes. I also am keen on combining asparagus and eggs, like this asparagus omelette.
When I make an omelette, I like to make it an event. While I don’t like to overly stuff it full, I like to make sure the asparagus omelette will keep me full and moving for the morning. I’m also a big fan of showcasing the filling on top (primarily because of how gorgeous the produce usually is- like this radish omelette I made for The Kitchn!)
On a separate note, I’m headed to Expo West today to see what’s available in terms of natural foods (and hopefully hearing Mark Bittman speak!) Be sure to follow along on twitter and instagram to see what I’m up to (and if you’re at the conference- let me know!) Print
- 2 teaspoons olive oil
- 1/2 medium shallot
- 3-4 stalks asparagus
- 1/2 tablespoon butter
- 2 large eggs
- 2 tablespoons milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked barley
- 1/2 ounce shredded gouda, mozzarella or mild, melty cheese
- In an 8″ skillet, heat olive oil over medium-low heat. Dice shallot and slice asparagus on the bias into 1/4 pieces. Add the skillet and sauté, stir often, until asparagus is tender,4 to 5 minutes. Remove from the pan, set aside, and wipe out pan if necessary.
- Still over medium-low heat, melt butter in the 8″ skillet, swirling until the bottom of the pan is covered. Whisk together the eggs, milk, salt, and pepper. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1/2 ounce cheese, barley, and 1/2 the asparagus mixture. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until cheese melts. Serve with remaining asparagus mixture.
If you would like to make more than one serving, multiply ingredients by the number of people you would like to serve.