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Omelette With Asparagus Tips
Method
Make a plain omelette from six eggs, have ready a half pint of cream sauce, and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelette is turned onto the heated platter, put the asparagus tips at the ends, cover them with cream sauce, pour the rest of the cream sauce in the platter, not over the omelette.
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