ASPARAGUS OMELETTE
For three to four serv Ings you need: 1 bundle fresh asparagus (cooked) 3 slices white bread i cup milk 4 eggs 1 tablespoon butter Pepper and salt Method: Dice the asparagus, using only the tender part or stalk and tips. Remove crusts from bread and crumble roughly; Place bread in bowl, pour over the milk, which should be warmed, and allow to stand for 10 minutes. Separate eggs, beat yolks until light, add seasoning tol taste and pour on to / bread and milk. Mix 'very well, ensuring that bread breaks up; add asparagus and blend carefully. Fold in stiffly-beaten eggwhites. Melt butter in pan and pour in omelette mixture, cooking over low heat until browned underneath. Place under grill to cook the top, fold over and turn out on to hot platter. Garnish with more asparagus tips which have been heated in a little melted butter.
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https://paperspast.natlib.govt.nz/newspapers/CHP19701110.2.49.4
Bibliographic details
Press, Volume CX, Issue 32450, 10 November 1970, Page 5
Word Count
149ASPARAGUS OMELETTE Press, Volume CX, Issue 32450, 10 November 1970, Page 5
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Acknowledgements
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