There's no vegetable that says spring more than asparagus, which is harvested from February to June. (Don't be fooled by the hothouse variety that's available year-round-it's less flavorful and more expensive.) The distinctive sweetness of asparagus makes it a good complement to rice, pasta, eggs and fish. And you can't beat it simply steamed and served with melted butter and a squeeze of lemon.
1 pound pencil-thin asparagus, ends trimmed
3 ounces Havarti, cubed
1 tablespoon unsalted butter
1 shallot, chopped
5 large eggs
1 1/3 cups half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
How to Make It
Preheat oven to 350°F. Grease a 9-inch quiche or pie pan. Bring 1 inch water to a boil in a skillet. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain and rinse with cold water, then pat dry; set skillet aside. Arrange asparagus in prepared pan in a circular pattern. Sprinkle cheese on top.
Melt butter in same skillet over medium heat; add shallot and cook, stirring, until softened, about 5 minutes. Transfer shallot to a bowl; add eggs, half-and-half, salt and pepper; and blend with a fork. Pour over asparagus and cheese.
Bake omelet until puffed and golden, about 40 minutes. Cut into wedges; serve.
I made this a few years ago for a mother's day brunch. It was so simple and elegant and absolutely delicious! I have made it several times since then. Although, there really is no need to mess with perfection, I thought about adding some crispy bacon to it, which I'm sure would make it even more amazing! Time was short that day and it is so perfect on its own. Perhaps the next time I will add some bacon.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!