Asparagus Omelette with Prawns recipe
information
330 calories per serving
ingredients
450 g (1 lb) asparagus
salt and freshly milled white pepper
6 eggs
4 tablespoons cream
75 g (3 oz) butter
200 g (7 oz) frozen peeled prawns, thawed
salt and freshly milled white pepper
6 eggs
4 tablespoons cream
75 g (3 oz) butter
200 g (7 oz) frozen peeled prawns, thawed
method
1. Trim the asparagus, tie into a bundle and boil in a saucepan of salted water for 20-30 minutes, depending on thickness.
2. Beat the eggs with the cream and season to taste. Heat just under a quarter of the butter in a frying pan, pour in a quarter of the egg mixture and tip the pan from side to side. Cook until the mixture has set but the top is still shiny.
3. Place each omelette on a pre-warmed plate and keep warm in a very cool oven (110c, 225f, gas 1/4 until all the omelettes are cooked.
4. Warm the prawns over a low heat in the remaining butter, stirring from time to time. Lift the asparagus out of the pan (reserve the liquid to use for a vegetable soup), drain and arrange on the omelettes.
5. Fold the omelettes over the asparagus and garnish each omelette with prawns.
Serve with: fresh green salad.
2. Beat the eggs with the cream and season to taste. Heat just under a quarter of the butter in a frying pan, pour in a quarter of the egg mixture and tip the pan from side to side. Cook until the mixture has set but the top is still shiny.
3. Place each omelette on a pre-warmed plate and keep warm in a very cool oven (110c, 225f, gas 1/4 until all the omelettes are cooked.
4. Warm the prawns over a low heat in the remaining butter, stirring from time to time. Lift the asparagus out of the pan (reserve the liquid to use for a vegetable soup), drain and arrange on the omelettes.
5. Fold the omelettes over the asparagus and garnish each omelette with prawns.
Serve with: fresh green salad.
serving amount
serves 4
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