How to Make an Omelet With Asparagus

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Making an omelet with asparagus is a really delicious way to begin your day. Make an omelet with asparagus with help from a former successful international model turned celebrity chef and award-winning author in this free video clip.

Part of the Video Series: Fancy Eggs
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Video Transcript

Hi, I'm Chef Maria Liberati, author of The Gourmand World Award Winning Book Series, The Basic Art of Italian Cooking. And I'm here today, in the kitchen showroom of Gehman Design and Remodeling in Harleysville, Pennsylvania. I'm here today, to make an omelette with asparagus. I have four ounces of asparagus that I cut, just the tips off. So, get rid of those nasty stalks because the tips are tender. So, you're going to cut, as I said, about four ounces of the asparagus, just the tips. Saute those with a half a tablespoon of butter, until they're tender, and you have your filling for an asparagus omelette. And now, we are taking two eggs to make the omelette, we're whisking them together. We are going to add, I'm going to add a pinch of salt, a pinch of pepper,and do another whisk. And if you do not have a wire whisk, don't fret, just get a fork, don't stress over that. Forks can do almost the same job. O.k., we're ready to pour the egg. I've let some butter melt, about a half a teaspoon of butter has melted in the pan, and you can see it got nice and white and foamy. Don't burn your butter, be sure not to burn butter, before you put your omelette in the pan. And if you're using oil, olive oil has a higher burning temperature. So, it's a little bit easier to use, but either way, just don't burn the butter. Be sure to make sure that all the edges are not sticking to the pan. I have a non-stick pan here, so it is not sticking at all, and of course, I used my butter. But be sure the edges are not sticking to the pan, so you can pull out your omelette. O.k., now, we're ready to plate the omelette. O.k., my omelette is done, ready to be served and filled. Here's the asparagus that was sauteed earlier with butter. Just asparagus sauteed with butter, really good for you, just a little bit of butter, not too much. We're going to fold over the omelette, and top that with some minced parsley. And you have a great omelette for lunch or dinner, or even breakfast. I'm Chef Maria Liberati, author of The Gourmand World Award Winning Book Series, The Basic Art of Italian Cooking, here at Gehman Design and Remodeling kitchen showroom in Harleysville, Pennsylvania. Thanks for watching.


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