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Asparagus Omelet

Ingredients:
8 green asparagus spears, well washed and cleaned 1 knob of butter 1 spoon of finely chopped parsley 4 eggs 15 gr. of butter 2 spoons of water salt and pepper

Boil the asparagus removing them from heat before they are completely cooked. Cut them in small pieces and saute’ them in a pan with some butter, salt and pepper. They have to be compact. Prepare the omelet and before plying it pour the asparagus in the middle and, using the small shovel, ply a third of the omelet on the opposite side from the handle, and then ply it again in your direction, then place it in a warm plate.

    

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