Asparagus and Cashew Omelet
INGREDIENTS
2 ounces unsalted raw cashews, chopped
6 eggs
2 tablespoons water
4 ounces grated cheese (Swiss or Parmesan)
1 tablespoon coarsely chopped parsley
Salt and freshly ground pepper
1 teaspoon olive oil
1 tablespoon unsalted butter
8 ounces boiled asparagus tips (green or white)
Yield: 4 Servings
6 eggs
2 tablespoons water
4 ounces grated cheese (Swiss or Parmesan)
1 tablespoon coarsely chopped parsley
Salt and freshly ground pepper
1 teaspoon olive oil
1 tablespoon unsalted butter
8 ounces boiled asparagus tips (green or white)
Yield: 4 Servings
RECIPE
Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavor. In a bowl, beat the eggs with the nuts, water, cheese and parsley. Season with salt and pepper to taste.
Warm the same pan over medium heat. Add the oil and butter. When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist. Add the asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
Warm the same pan over medium heat. Add the oil and butter. When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist. Add the asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
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