Asparagus and White Cheddar Omelet

Name: Asparagus and White Cheddar Omelet
Yield: serves 1
Ingredients: 4 stalks asparagus; 3 extra-large eggs; 1 tablespoon unsalted butter; 2 tablespoons thinly sliced shallot; 2 tablespoons chopped scallion (white and pale green parts); Kosher salt and freshly ground black pepper to taste; 1/4 cup grated sharp white Cheddar cheese (1 ounce)

December 14, 2011

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 notes

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