Green asparagus omelette with cabanossi

Name: Green asparagus omelette with cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 100 g green asparagus; 7-10 Tbsp Salt; 150 g Cabanossi Sausage; 1 Shallot; 1/4 collar flat leaf parsley; 4 Eggs (size M); 4 TABLESPOONS Milk; 7-10 Tbsp Pepper; 2 TEASPOONS Oil; 7-10 Tbsp Pepper from the mill

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

100 g green asparagus
7-10 Tbsp Salt
150 g Cabanossi Sausage
1 Shallot
1/4 collar flat leaf parsley
4 Eggs (size M)
4 TABLESPOONS Milk
7-10 Tbsp Pepper
2 TEASPOONS Oil
7-10 Tbsp Pepper from the mill

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water for 3-4 minutes. Drain asparagus, rinse cold and drain. Cut cabanossi into slices. Peel and finely dice the shallot. Wash parsley, shake dry and chop finely
2
Beat 2 eggs in a bowl and whisk with 2 tablespoons of milk. Season with salt and pepper. Heat 1 tsp. oil in a pan (16 cm Ø). Fry 1/2 of the asparagus and the cabanossi in it over medium heat for about 3 minutes. Add 1/2 of the diced shallots and fry briefly. Mix egg milk with some chopped parsley and pour into the pan. Put a lid on the pan and let it simmer at low heat for about 5 minutes
3
Remove the omelette from the pan, cover and keep warm. 2. bake the omelette in the same way. Arrange the omelettes on plates and sprinkle with coarse pepper from the mill