Herb Omelette with Asparagus

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• 3 Tbsp plant oil
• Salt
• Pepper
• 1 onion
• 100 ml dry white wine
• 120 g flour
• 200 ml milk
• 3 eggs
• 2 stalks Parsley

Instructions

1. 1.

   Peel the white asparagus and only the lower third of the green asparagus. Sauté together in 1 tbsp hot oil until golden brown, season with salt and pepper, then remove from the pan. Dice the onion finely. In the same pan, sauté until golden brown and deglaze with wine. Add the white asparagus back to the pan, cover, and steam gently for about 20 minutes; after about 10 minutes add the green asparagus.

2. 2.

   Whisk flour with milk, eggs, and a pinch of salt until smooth. Rinse parsley, pat dry, remove leaves from stems, and roughly chop. Fold into the batter.

3. 3.

   In a small pan, heat a little hot oil and pour a ladleful of batter to form thin omelettes. Cook 1-2 minutes until golden brown, flip and cook another 1-2 minutes until done.

4. 4.

   Remove the lid from the asparagus and let the liquid evaporate.

5. 5.

   Place the omelettes on plates, arrange the asparagus over half of them, fold the other side over, and serve.