So I didn’t obliterate the old asparagus plant that came with the property. There they were 2 days ago – 5 proud stalks, waiting to be turned into a meal. By the time I cut them this morning, they were a little long in the tooth, so to speak but still quite edible.
Since the hens have been very obliging, I knew there was an omelette in my future as I hilled up the new asparagus bed.
This is very simple:
- Chop asparagus spears into 1-2″ pieces, making about 1/2 cup. Sautee in a little olive oil or butter, splash a couple of Tb of water on them to aid in cooking, put aside. Dice or make sticks of about 1x1x3″ of Jarlsberg, Gruyère or Cheddar.
- Gently whisk together 3 eggs, 1/2 tsp paprika, a dash of cayenne and a little salt. Mix. Do not whip. I am serious about this. Omelettes are not supposed to be that fluffy.
- Get pan medium hot (you should hear the eggs when you pour in). Pour in eggs.
- Immediately put cheese and asparagus in center of egg mixture. Lower heat.
- Watch, until the edge starts to dry out and the surface looks like it might solidify. Unless you have training, in which case you do not need my tutelage, use a spatula to fold one third of the edge over the middle. Wait a little and fold over the other edge.
- Cook on low heat until the eggs are set. If you don’t have eggs from a chicken you interviewed, set them harder and promise me you are going to go find good eggs. The hens appreciate the attention and you will appreciate eating real food.
- Eggs – about 300 feet
- Asparagus – about 200 feet
- Butter – New England but not local local
- Jarlsberg – Norway
- Paprika – I know Penzey’s buys around the world
- Cayenne – Ditto Penzey’s
- Salt – I need to ask the coop where the salt comes from.
Clearly the volume bulk passes muster but we could do better on all the addings. All it takes is money for higher quality (and higher priced) local food.
We could have replaced the spices with our own diced peppers.