Recipe
for :
This
recipe for Asparagus Omelette has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Asparagus,
when in season is one of my favourite vegetables and
is extremely versatile. This light but satisfying omelette
can be served hot or cold and is perfect cut into small
pieces as a tapa or enjoyed in more generous servings
for lunch.
Ingredients
for Asparagus Omelette
1 bunch fresh green asparagus (roughly 250g)
4 tablespoons water
8 medium eggs
1 medium onion
2 cloves garlic
30g grated cheese
Olive oil
Salt and pepper
How
to make Asparagus Omelette
- Wash
and trim the asparagus and then cut into lengths of
about 3cms. Cook in boiling salted water for about
3 minutes, then drain and set aside.
- Peel
and finely chop the onion and the garlic. Heat 2 tablespoons
olive oil in a large shallow pan, add the garlic and
onion and cook gently until the onion is soft and
translucent.
- In
a large bowl, beat the eggs with the water then add
the asparagus and cheese and season with salt and
pepper.
- Add
the egg mixture to the pan with the onions and garlic
and stir once. Then lower the heat right down and
cook for about 15 - 20 minutes until the egg has set,
finishing off under the grill if necessary.
- Serve
with cherry tomatoes.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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