This is a springtime treat, when asparagus is at its peak and you can get the young, thin stalks. Making this with thick stalks is fine, though you may want to peel the tougher bottom half of the stalks before cooking. Blanching rather than steaming helps the asparagus retain its bright green color and firm texture. Serve with Niçoise Salad (page 160).
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Trim the asparagus spears by breaking them off where they snap and discarding the tough bottom stems. Bring a 1- or 2-quart saucepan of lightly salted water to a boil. Blanch the asparagus spears for 1 minute. Drain well. Place the asparagus in a bowl of cold water for 1 minute, then drain again. Cut into 1-inch pieces.
Step 2
Using a wire whisk or a fork, beat the eggs in a small bowl until frothy.
Step 3
Heat the butter in an 8-inch nonstick skillet over medium heat. Add the shallot and sauté for 1 minute, or until fragrant but not brown. Add the asparagus and sauté for 1 minute. Add the scallion and sauté for 1 minute. Season with salt and pepper.
Step 4
Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the vegetables. Let the eggs cook and set for about 5 seconds. Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Cheddar cheese.
Step 5
Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.
