Asparagus omelette

This is a simple, quick, and satisfying dish. It’s ideal for when asparagus is in season.

Energetics: balanced with the salad the dish is neutral in nature, eggs and asparagus are tonifying Qi and Yin

Ingredients

·        Fresh asparagus 4-5 spears

·        butter

·        3 eggs

·        3 tablespoons of water

·        Salt, pepper, turmeric

·        Grated parmesan

Method

·        Prepare the asparagus – snap off the hard end of the stalk, peel the skin off with a peeler (it will cook quicker), chop up

·        Melt the butter in a frying pan, add asparagus

·        In a jug break the eggs, add water, a pinch of turmeric, salt and pepper to taste, beat everything up to a foamy consistency

·        Pour beaten eggs over the asparagus, cover the pan with a lid and wait until the eggs will set

·        Sprinkle with parmesan cheese (or any other cheese of your choice)

Serve with a side salad.