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1. In a medium sauce pan, in 2 cups of water bring the asparagus and to a boil.
2. Reduce the heat to a simmer and allow the asparagus to cook until tender.
3. Drain and blanche the asparagus in cold water.
4. Set aside.
5. Beat the eggs with salt and 1/3 cup of water for each omelets.
6. Do the following: Prepare a medium skillet or frying pan at medium heat with a teaspoon of melted butter.
7. Pour 1/2 cup of the egg mixture into the pan.
8. Cook until egg is set, occasionally lifting the edges of the omelets to allow more egg to cook.
9. On one half of the omelets, sprinkle 1/4 cup of Swiss cheese.
10. Top cheese with 1/4 cup of asparagus.
11. Fold the omelets over.
12. Allow to cook 1 more minute.
13. Slide the omelets onto serving plate.
14. Sprinkle with salt and pepper to taste.
15. Garnish with parsley.
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