Asparagus Mimosa Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: , (12 to 16 stalks) fresh asparagus 1/3 cup
Salt and pepper,
2 tsp: Lemon juice,
2 tbsp: Chopped fresh parsley,
2 each: Hard cooked eggs, finely chopped
Recipe via Meal-Master (tm) v8.05
Directions:
Title: Asparagus Omelet
Categories: Eggs
Yield: 2 Servings
1/2 lb Asparagus; trimmed
2 tb Butter
Small clove garlic,minced
1/2 lb Mushrooms, sliced
4 Eggs, lightly beaten
2 tb Milk
1/2 ts -Salt
1/4 ts Crushed dried basil or -
3/4 ts Basil fresh minced
1 ds Freshly ground black pepper
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8
inch skillet, preferably one with non-stick lining; saute garlic and
mushrooms until done and moisture has evaporated. Remove from pan;
keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to
coat evenly. When hot enough that a drop of water sizzles when
dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly.
As eggs cook, periodically lift up cooked edges, tilt pan and let
uncooked egg run underneath. When eggs are cooked, but surface is
still shiny, place asparagus and mushrooms on one side; slide out of
pan, folding side without vegetables over top. Serve immediately
Source from luhu.jp
Categories: Eggs
Yield: 2 Servings
1/2 lb Asparagus; trimmed
2 tb Butter
Small clove garlic,minced
1/2 lb Mushrooms, sliced
4 Eggs, lightly beaten
2 tb Milk
1/2 ts -Salt
1/4 ts Crushed dried basil or -
3/4 ts Basil fresh minced
1 ds Freshly ground black pepper
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8
inch skillet, preferably one with non-stick lining; saute garlic and
mushrooms until done and moisture has evaporated. Remove from pan;
keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to
coat evenly. When hot enough that a drop of water sizzles when
dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly.
As eggs cook, periodically lift up cooked edges, tilt pan and let
uncooked egg run underneath. When eggs are cooked, but surface is
still shiny, place asparagus and mushrooms on one side; slide out of
pan, folding side without vegetables over top. Serve immediately
Source from luhu.jp