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April 15, 2011

Alekos Wild Asparagus Omelette

Asparagus is a superfood. It is high in fiber, protein, vitamins A, B6, C, E, K, as well as folic acid, potassium, calcium, zinc,chromium, copper, selenium, and magnesium (just to name a few!!) If you are pregnant, or planning to get pregnant, 12 spears of this vegetable provides the full daily recommended serving of folate, 270 micrograms, which helps to prevent neural tube defects in babies.

Alekos gave Nikos and I a beautiful bunch of WILD asparagus today and we have decided to make two dishes with this beautiful gift! Here is our first attempt (the second is Wild Asparagus Salad) which will post on the 17th!! This recipe serves two :)

Alekos Wild Asparagus Omelette
half a bunch of WILD asparagus
4 eggs, beaten
1/4 cup dairy-free milk (we used almond milk)
1 clove garlic, minced
1 onion, diced
dash thyme
dash basil
dash oregano
1 TBSP olive oil
** Cheese is optional (Nikos had brie in his dish)
** We served with a balsamic glaze but this is optional

1. Wash and boil asparagus for 3 minutes; set aside.
2.. Sauté garlic and onion with 1 tbsp oil for about 4-5 minutes on high medium. Take out half the garlic/onion mixture and place on a plate.
3.Blend eggs, milk and spices together. Add half of the mixture to sauteed garlic and onion.
4. Shake and swirl pan so bottom is fully coated. Cook on medium for about 1-2 minutes. (I added some brie cheese at this stage to Nikos omelette, but this is entirely up to your preference.)
5. Remove from heat and place half boiled asparagus in pan and fold eggs over the asparagus.
6. Move omelette to a plate and continue with second portion.

Thank you Alekos!! This recipe is whole-heartedly dedicated to you!

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