Ingredients: 800g thin asparagus, 8 eggs, 1 garlic clove, breadcrumbs, 50g butter, oil, 3 tablespoons of grated Parmesan, parsley, salt and pepper.

Preparation:
Boil the asparagus spears, cut the tops and some of the upper green parts, and brown them for 5 minutes in a large pan with butter, salt and pepper. Put the asparagus spears into a wide bowl; add the garlic, which has been chopped with parsley, and a tablespoon of breadcrumbs in the pan. Add salt and let it cool down.

Beat the eggs in another bowl, then put them with the asparagus spears and the other ingredients, and fry the mixture in the pan with 3 tablespoons of hot oil. Turn the omelette and let it fry for other 3 minutes.


season: spring
suggested wine: Roero Arneis