Omelette with green asparagus, basil and parmesan cheese

INGREDIENTS

• 6 tablespoons E.V. olive oil
• 1 teaspoon sea salt
• 1 bunch green asparagus

ELABORATION

Cut off the ends of the asparagus stalks, keeping the best part.

Heat a pot with a little water to boil. Put a strainer on top so the asparagus is not touching the water, and cover the pot. Steam for 10 minutes, remove and set aside on a plate, and season with salt.

Make the omelettes one at a time. Beat two eggs and add a handful of grated Parmesan. Mix. Heat a frying pan and add half a tablespoon of oil. Add the eggs. Cook the eggs until they start to bubble on the surface, then flip them with the help of a spatula or a plate. Repeat until all four omelettes are finished.

In a mortar add the basil leaves, three tablespoons of olive oil and a teaspoon of salt. Crush until you get a rough puree. You can also do this by chopping the basil with a knife, if you do not have a mortar and pestle.

Arrange the omelettes on a plate, add a little basil puree and spread. Put some green asparagus on the eggs and fold them over. Finish with some asparagus on top and sprinkle some grated Parmesan cheese.