Ingredients
6 fresh asparagus spears, trimmed
4 eggs
1 dash salt and pepper
12 cup diced plum tomato
2 tablespoons butter or 2 tablespoons margarine, divided
12 cup shredded provolone cheese
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
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place asparagus in a steamer basket. place in a saucepan over 1-inch water; bring to a boil. cover and steam for 4-6 minutes or until crisp-tender; set aside. in a bowl, whisk together eggs, salt and pepper. stir in tomatoes. melt 1 tblsp. butter in a skillet over medium heat; add half of the egg mixture. as eggs set, lift edges, letting uncooked portion flow underneath. when the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. cover and let stand 1-2 minutes or until cheese is melted. repeat for second omelet.