WINE SHOP MIONETTO

Asparagus omelette

INGREDIENTS (for 4 people)

4 eggs

8 green asparagus

1 cup of peas

2 tablespoons Grana Padano

1 clove of garlic

tyme leaves

EVO to taste

butter

RECIPE

First, prepare the peas cooking them at a low temperature in a pan with a little EVO oil, a clove of garlic and a couple of tablespoons of water: they will be ready in 10 to 15 minutes.

While the peas are cooking, clean the asparagus, removing the woody part with a potato peeler, and steam them until soft. Cooking time depends on the coarseness of the asparagus and can range from 5 to 10 minutes.

In a large bowl, beat the eggs with the Grana Padano and salt with a fork until creamy. Heat a low-sided skillet with a knob of butter and pour in the egg mixture.

Before your omelet is fully cooked, arrange the asparagus and a spoon of peas on the half; fold it over and cook it for a couple of minutes more. Garnish your omelette with a few thyme leaves and serve paired with a refreshing glass of Valdobbiadene Prosecco Superiore DOCG Extra Dry.