Purple Asparagus and Herbs in an Omelette {Recipe}

Ah, asparagus season. There are so many ways to eat them, yet I find the simplest recipes are the most flavorful. Cooking is really about letting the quality of the produce speak for itself, so there isn’t much technique involved. My friends and family think I am a great cook, but I attribute my skills to the high quality ingredients I get at the farmers market. And, I can’t think of much that is easier and tastier than asparagus and good quality eggs together. There are so many ways to combine them- grilled asparagus topped with poached eggs, roasted asparagus frittata, sautéed vegetables with a soft-boiled egg.

Though, this recipe is the prettiest. And pretty food is lovely to serve and eat. I make this on a weekday morning for just Satish, and I and over the weekend, when we have friends over. However, instead of making several individual omelettes, I just make one large omelette and put the pan in the middle of the table for friends to serve themselves. The prep and cook time is rather fast, with hardly a minute in between. When making individual omelettes, have two pans going at the same time, to get to the eating part faster.

When I do not have spring onions on hand, I use sweet yellow onions. The herbs are arbitrary, as long as they are fresh, you can use whatever you already have or what you where able to find at the farmers market or grocery store. Use one herb or a combination of herbs. Thyme, basil, flat-leafed parsley, and chives work wonderful together and alone. I use chive flowers when I can find them at the market. Flavored salts work well too, but fine grain sea salt is just fine. I was able to find purple asparagus at the farmers market and thought they would make for pretty pictures. They also make for a great wow factor, but taste the same in flavor as green asparagus. Just use the thin ones for this recipe, because they are more tender and sweet.

Simple Spring Omelette

Serves 2, cook time ~15 minutes

Ingredients
1 tablespoon chives, minced
1 tablespoon parsley, minced
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
1 tablespoon unsalted butter, divided
1/4 cup spring onions, minced
12-14 spears of thin asparagus
1 teaspoon lavender salt
4 eggs

The vegetables. Mince the chives and parsley. In a small bowl, mix the herbs and black pepper. Set aside.

Heat up a large, heavy bottomed sauté pan on medium heat with 1/2 teaspoon of olive oil and a little butter. Mince the white part of the spring onion. Add the minced spring onions in the heated pan and stir. Cook until crispy and light brown, about 3-5 minutes. Stir occasionally.

Meanwhile, wash asparagus under cool water. Cut off the woody ends and pat off excess water with a towel. Remove the crispy spring onions from pan and set aside. If they feel greasy, you can put them on a paper towel.

Add 2-3 teaspoons of olive oil to the same pan let it heat up for 30 seconds. Add the asparagus to the pan. Make sure they do not overlap. Stir a couple of times to cook all sides. Add more olive oil if needed. Sprinkle lavender salt over the spears. Cook for about 5-7 minutes. It really depends on how tender you like the spears. The purple asparagus will turn bright green from the heat. Transfer the asparagus to a cool plate once done cooking.

The eggs. While asparagus are cooking, beat 2 eggs vigorously with a fork, until they are frothy and whites are incorporated with the yolks. Heat a 6″ nonstick pan with 2 teaspoons butter. Coat the entire pan with the butter by swirling it around the pan. Pour the eggs into pan and cook for 45-60 seconds. With a thin silicone spatula, carefully lift the cooked portions and tilt the pan to let the runny portions reach the bottom of pan. Do this again in 30 seconds, until most of the egg is set.

Sprinkle 1/2 of the herb mixture over the omelette. You don’t need to add sea salt here, since the asparagus is already salted. Carefully slide onto serving plate. Repeat for the remaining omelette.