Asparagus omelette

Free of cholesterol and unhealthy fats, asparagus is known to have a number of healthy properties: it is rich in vitamins (especially C) and minerals and is known for its cleansing and diuretic properties. As well as being healthy, asparagus, especially wild asparagus, is excellent for cooking. There are many recipes for asparagus, including a tasty omelette, a side dish or main course that is quick to prepare and able to satisfy the palate of all diners. Here is a step-by-step recipe for our delicious asparagus omelette.

Ingredients for 4 people

  • 300g of asparagus (preferably wild)
  • 6 eggs
  • 1 leek or shallot
  • 150g of caciocavallo silano PDO
  • 50g of grated seasoned pecorino cheese
  • Extra virgin olive oil to taste
  • Fresh basil to taste
  • Salt and pepper to taste

The asparagus omelette recipe

Peel the leek and slice it into slices, or if there is no leek use shallots or onions. In the latter case, of course, we recommend our delicious Tropea onion. Fry the leek in a pan with a tablespoon of extra virgin olive oil.

Clean the asparagus and cut it into chunks. In the case of wild asparagus, rinse it under running water, remove the white, woody end, remove the hard outer part of the stalk with a potato peeler and cut it into chunks.

Add the sliced asparagus to the pan, season with salt and cook until the asparagus is crispy and tender.

Put the eggs, salt and pepper, grated pecorino cheese and chopped basil in a bowl, mix well and then add the diced Caciocavallo silano DOP. Pour the mixture into the pan with the asparagus, stir and cook for 2-3 minutes over high heat without a lid. Lower the flame, cover and continue cooking for about ten minutes.

If we are not very good at flipping the frittata, we use a lid, so let it brown on the other side. Place the asparagus omelette on a serving plate, slice into wedges and serve.