Omelette with asparagus
Ingredients
Features
Description
Wash asparagus and cut off the ends of a length of 2 cm. Boil water in a pan, lower the back ends of the asparagus and cook for about 8 minutes or until they are tender. Drain. Wash and finely chop the basil leaves. Beat the egg and pour it into a small pan, previously greased paper impregnated with oil. When the omelet is almost ready, sprinkle with basil and mashed it with a fork tips of asparagus. Again, put the omelet on the fire and add a drop of lemon juice. Before serving, cut it into small pieces.
Translated by site: wday.ru
