Asparagus Omelette

Ingredients

• 500 g Green Asparagus
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 100 ml dry white wine
• 8 eggs
• 50 g crème fraîche
• 1 tbsp freshly chopped chervil
• 1 tbsp freshly sliced basil
• 2 tbsp pine nuts

Instructions

1. 1.

   Peel the lower third of the asparagus and sauté in hot oil in an ovenproof pan for 1-2 minutes. Season with salt and pepper, then deglaze with wine. Cover and steam almost cooked for about 10 minutes. Remove the lid and allow the wine to evaporate completely.

2. 2.

   Preheat the oven to 200°C (400°F) on high heat or grill setting.

3. 3.

   Whisk the eggs with crème fraîche and herbs. Season with salt and pepper, then pour over the asparagus. Sprinkle with pine nuts and bake for 1-2 minutes. Let it set in the oven for about 10 minutes and brown golden.

4. 4.

   Serve on a plate or cut into portions.

5. 5.

   Garnish with leafy salad if desired.