I’m usually too lazy to bother with making an omelet. Even when I start with good intentions, I tend to get impatient and scramble everything together.
But when I’m more focused and take the time to make omelets, the combination of the crunchy, raw asparagus paired with the salty cheese is a winner.
If you've never bitten off the tip of a raw asparagus spear, then you are really missing out on the fresh, flavorful crispness of this early spring crop!
This omelet really highlights the spring flavor of asparagus so beautifully and is one of my favorites to make when asparagus is in season.
Asparagus and Parmesan Omelet
In a small bowl lightly whisk the eggs, milk, salt, and pepper with a fork until frothy. Heat a 9- or 10-inch skillet with sloped sides on high. Add the oil to the pan and tilt it to coat the bottom. Then add the butter and swirl it around the pan.
Once the butter has melted and stopped sizzling, pour the eggs into the pan. Tilt the pan with your other hand to spread the egg evenly, for about 45 to 60 seconds.
When the egg is mostly set (the bottom should be cooked but not browned), shake the pan to loosen the eggs, then add the Parmesan and asparagus to one half of the omelet, reserving some for garnish. Tilt the skillet and, using the tip of the spatula, pull the omelet away from the opposite edge of the pan.
Fold the omelet in half, then slide it onto a plate. Garnish the omelet and serve immediately.
