1/2 lb asparagus, trimmed
2 tbsp butter
1 small clove garlic,minced
1/2 lb mushrooms, sliced
4 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/4 tsp crushed dried basil or
3/4 tsp minced fresh basil..........
1 dash freshly ground black pepper
A Recipe for
Asparagus Omelet
Hungry men think the cook lazy. |
| Anonymous |
Food Tip |
Food Tip |
This Recipe for Asparagus Omelet is one of thousands in the Recipes-to-go Meal Cookbook.
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
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Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Asparagus Omelet from the recipe cookbook of Recipes-to-go (Meal)
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes.
Drain thoroughly.
Melt 1 T butter in 8 inch skillet, preferably one with non-stick
lining; saute garlic and mushrooms until done and moisture has
evaporated. Remove from pan; keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to
coat evenly. When hot enough that a drop of water sizzles when
dropped in, pour in egg mixture. Tip pan so eggs coat skillet
evenly. As eggs cook, periodically lift up cooked edges, tilt pan and
let uncooked egg run underneath.
When eggs are cooked, but surface is still shiny, place asparagus and
mushrooms on one side; slide out of pan, folding side without
vegetables over top.
Serve immediately
Serves: 2
Asparagus Omelet Recipe brought to you by Recipes To-Go