asparagus and pea omelette
 
 

Lindsey Bareham

A last-minute whip round Tesco to buy supper provided two surprises; perfect English asparagus tips at rock bottom prices and speckled brown eggs from French Maran birds, the eggs specified by James Bond (or was it Ian Fleming?) for his boiled egg when breakfasting in London. Together with leftover peas from Sunday’s roast chicken and plenty of salty Parmesan, this omelette comes highly recommended.

serves 2, prep 15 min, cook 10 min

200g English asparagus tips
6 eggs
50g finely grated Parmesan
25g butter

Boil the kettle. Trim the asparagus and cut the short spears in half. Half fill a pan with boiling water, add 1 teaspoon salt and the asparagus. Boil for 2 min, scoop on to a fold of kitchen paper to drain and cool. Meanwhile, whisk the eggs in a mixing bowl and add ¾ of the Parmesan. Season lightly with salt and generously with black pepper. Add the asparagus, stir to mix. Heat the grill, positioning the shelf with just enough room for your favourite trustworthy frying pan (that doesn’t stick).

Melt the butter in the frying pan over a medium heat, swirling it across the base and up the sides. Add the egg mixture. Very quickly the omelette edges will turn white, so begin pushing sides to middle with a wooden spoon or spatula so the egg on the top can feel the heat and begin to set. Continue thus for a couple of minutes; do not overcook. Dust the omelette with remaining cheese and flash under the grill, leaving only for about 30 seconds to cook the top. Serve immediately with a glass of chilled white wine.