[RECIPE] Wild asparagus omelet with extra virgin olive oil
It’s asparagus season! And we are lucky because in our farms Santa Maria de Cepeda Alta and Agudillos grow some prolific asparagus (Asparagus officinalis) surrounded by our olive trees Picuales. From them sprout some wonderful greens, also known as wild asparagus. Because we love them, we have made a nutritious omelette using our Magnun Sess Premium extra virgin olive oil.
Have you ever tasted this recipe?
Light and healthy dinners are our perdition. We have always bet on them, but more so now with the confinement we are living as a result of the Covid-19 pandemic preventing us from wasting energy.
For the occasion, we have chosen a green asparagus omelette, also known as wild asparagus. This is a nutritious, low-fat dish featuring this tender vegetable that has become a great discovery for the gastronomic world. A food whose use dates back to very ancient times, since it is about plants (asparagus or Asparagus officinalis) that sprouted in the field in its wildest form.
Asparagus barely provides energy and is rich in folic acid. In addition, they contain large doses of vitamin C, minerals such as potassium, calcium, phosphorus, magnesium or iron, fiber and a lot of water, hence their recognized diuretic properties.
Well, this omelette is the result of a masterful fusion between this currently seasonal vegetable and an extra virgin olive oil capable of adding a touch of distinction and exclusivity to the culinary proposal.
A delicacy that you can enjoy in Spain now, in spring, because in our country the harvest takes place at this time of year.
Remember that this seasonal product is very healthy because it only provides 25 kcal per 100 grams!
INGREDIENTS (4 pax)
- Extra virgin olive oil Magnun Sess Premium
- 6 eggs
- 1 bunch of wild asparagus
- Cherry tomatoes
- Ground pepper
First, we peel, clean, dry and chop the wild asparagus removing its hard part.
Then, we sauté them over a low heat with extra virgin Magnun Sess Premium olive oil and add a pinch of salt and ground pepper.
After approximately 15 minutes, remove from the pan and set aside.
At the same time, place the eggs in a bowl and beat them. Add a pinch of salt and the asparagus. Remove the composition.
Put a few drops of Magnun Sess Premium in a frying pan and quickly pour in the beaten eggs and asparagus.
Leave it to cook and when you see that the omelette has set, remove it from the heat.
IMPORTANT: How long the tortilla stays in the fire is up to you. It will depend on your tastes and preferences. We recommend not leaving it too long so that it does not burn.
On a flat plate we serve the omelet. We recommend tasting it hot, but it’ s your decision.
We can decorate the composition with parsley leaves, cherry tomatoes and some whole asparagus. The accompaniment to this delicious proposal will come from the hand of bread. We prefer muffins, but you choose the one you like best.
If you need more information, please contact us and we will be happy to help you!