This lazy cold sunday morning brought out the inspiration for this recipe. Much like pigs have blankets and a dish named after them, I decided asparagus need blankets as well! And why not an egg one, because we all know asparagus and eggs are a fantastic combination. What makes this better? Parmesan cheese of course!
8 asparagus spears (trim off the woody ends)
2 tbsp cilantro, finely chopped
4 indian green chillies (substitute 1/2 jalapeno or 1 serrano) , finely chopped
1/2 tsp salt
2 tbsp milk
1/2 cup marinara sauce
1/3 cup + 2 tbsp parmesan cheese
2 tbsp + 1 tbsp unsalted butter
Melt 1 tbsp butter in a grilling pan over medium-high heat. Grill the asparagus for 3-4 minutes and set aside on paper towels. In the remaining butter on the pan, add the marinara sauce and warm through for 2 minutes.
Crack 2 eggs into a large bowl, add 1/4 tsp salt, 2 green chillies, 1 tbsp cilantro and 1 tbsp milk. Whisk the eggs for 30 seconds-1 minute until it’s light yellow. Heat a non-stick pan and melt 1 tbsp butter over low heat. Add the egg mixture and swirl the pan around so it evenly spreads in the pan. Cook over low heat for 3-4 minutes until the eggs are completely cooked and set.
Slide gently over a plate and while it’s hot sprinkle 1 tbsp parmesan cheese over it. Place 4 of the asparagus spears inside and roll the omelet gently.
Make the remaining 2 eggs into an omelet similarly and roll with the last 4 asparagus spears. Place both on oven proof plate, spoon the marinara sauce over it and the remaining parmesan cheese.
Put the plate under a broiler until the cheese is melted, around 30 seconds to a minute. Keep a watch so you don’t burn the cheese. Serve hot.