Asparagus Shrimp Omelette

Ingredients

• 1 kg white asparagus
• 1 tsp butter
• 1 tsp sugar
• 200 g shrimp (pre-cooked)
• 0.5 net melon
• 8 eggs
• Salt
• pepper (ground)
• 4 tbsp butter
• 1 bundle basil
• 1 tbsp Olive Oil
• 0.5 cup vegetable broth (ready-made)
• Cayenne pepper
• basil (for garnish)

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim the ends and tie into bundles. Cook in boiling salted water with butter and sugar for about 18 minutes, then drain.

2. 2.

   Rinse shrimp under cold running water and drain. Core the melon and use a small melon baller to scoop out about 20 balls.

3. 3.

   Whisk eggs with 3-4 tbsp water, salt, and pepper. In a skillet (about 18 cm diameter) cook four omelettes in hot butter for 2-3 minutes on medium heat until set, then flip carefully and finish cooking for about 1 minute. Keep omelettes warm.

4. 4.

   Cut asparagus into pieces about 4-5 cm long, wash basil, shake dry and cut into strips.

5. 5.

   Heat olive oil in a pan. Sauté shrimp while stirring for about 2 minutes, then deglaze with vegetable broth. Add melon balls and asparagus pieces, heat through. Season with salt and cayenne pepper, stir in basil strips.

6. 6.

   Distribute shrimp, asparagus, and melon balls onto the omelettes, fold together, and garnish with basil leaves.