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 Rate Recipe |
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Serves 2
1 bunch fresh Albany WA Asparagus, trim the first 1cm from the bottom
2 lightly beaten eggs with 1 tbsp olive oil
1 tbsp olive oil for cooking
3 heaped tbsp soft goatfs cheese
3 tbsp fresh crab meat
2 tbsp fresh chopped dill or parsley |
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Using a non stick frying pan pre heated on medium heat, quickly sauté the fresh asparagus dry for 30 seconds or just enough to lightly blanch them until tender, set them aside. Allow the frying pan to reheat. Apply the olive oil to the hot pan then quickly pour in the beaten eggs. Working quickly, toss in the blanched asparagus spears to one half of the omelette then scatter the goats cheese and crab meat. Fold or flip the omelette over on to itself completing the omelette garnish with fresh chopped dill or parsley.
For a little extra flavour, pour a little pre made Hollandaise sauce from the cheese department and serve the omelette with our Herdsman Fresh grilled sweet potato rosti.
Whether thinly sliced raw in a salad, grilled on a BBQ or tossed in at the last moment in your favourite risotto the Albany Asparagus is world class grown here in WA. |
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