Asparagus Omelette
Although this unique omelette is usually served
from the skillet, it is also delicious served cold or at room temperature.
Indeed, cooled leftovers of this delectable dish with a glass of amontillado
sherry make for a perfect picnic lunch.
While some slice this omelette into bite-size
squares and serve it as a tapa, it is more common to see this dish served in
more generous portions for lunch or a light supper.
- Serves 4
- 15 minutes preparation + 40 minutes
cooking
- Difficulty: medium
Ingredients
- 1/2 regular bunch (8 oz) asparagus
- 2 cups (16 fl. oz) water
- 2 tablespoons water
- 2 tablespoons
olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped fine
- Pinch of salt
- Pinch of pepper
- 1/3 cup (1 oz) grated
Manchego
cheese
- 8 medium eggs, beaten
- Lemon juice
- 1 tomato sliced, to garnish
Preparation
Wash the asparagus and trim them into 1-inch
pieces. Bring water to a boil in a saucepan and add the asparagus pieces. Cook
for about 2 to 3 minutes or until tender. Drain the asparagus and set aside.
Heat
the olive oil over low heat in a 12-inch skillet. Add the chopped onion and
garlic and cook until tender. Stir in the asparagus, salt, pepper, and grated
cheese.
Reduce the heatt to low and pour the beaten
eggs into the skillet. Do not stir the mixture. Cook, covered, until the
omelette sets, around 15 to 20 minutes. Slice into four portions and sprinkle
with lemon juice.
Garnish with sliced tomato and serve.
Best with...
W
heel
of 'Reserva' Manchego Cheese in Wood Box
D.O. from La Mancha
This aged Manchego is aged over 12 months by El Trigal.
It has a full flavor with a hint of sharpness. It will be very firm due to its
extended aging.
This wonderful sheep's milk Manchego is aged for a year to bring out its a
deep rich. It is a firm cheese due to its extensive aging, and has a hint of
sharpness – somewhat like a Parmigiano cheese in texture, though a bit softer.
The cheese is made with milk from the special Manchega breed of sheep, which
are tended by shepherds in the hills surrounding the village. The fresh milk
from the ewes is collected in milking pails and immediately refrigerated so as
to preserve its natural aroma and taste.
Traditionally, manchego is cut in wedges and served with olives and thin
slices of Serrano ham and membrillo quince preserve. Or you can slice and serve
with olives and sliced Serrano ham for the authentic flavor of Spain.
The entire production process of Trigal is supervised by the Council of the
Denomination of Origin of Manchego Cheese
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