Ingredients
1/2 lb asparagus, trimmed
2 tbsp butter
1 small clove garlic,minced
1/2 lb mushrooms, sliced
4 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/4 tsp crushed dried basil or
3/4 tsp minced fresh basil..........
1 dash freshly ground black pepper
Directions
Cut asparagus in 1 inch pieces; cook in boiling salted water until
tender, about 2 to 4 minutes.
Drain thoroughly.
Melt 1 T butter in 8 inch skillet, preferably one with non-stick
lining; saute garlic and mushrooms until done and moisture has
evaporated. Remove from pan; keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt
remaining butter in skillet until foamy, swirling it around pan to
coat evenly. When hot enough that a drop of water sizzles when
dropped in, pour in egg mixture. Tip pan so eggs coat skillet
evenly. As eggs cook, periodically lift up cooked edges, tilt pan and
let uncooked egg run underneath.
When eggs are cooked, but surface is still shiny, place asparagus and
mushrooms on one side; slide out of pan, folding side without
vegetables over top.
Serve immediately
Servings: 2 servings
Asparagus Omelet Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg; Vegetable
The History of Recipes
Written recipes as a concept can be tracked back into ancient history, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these early records were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius compiled some scripts which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also recounts how the ancient cooks made use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, rue and dill. During the next few centuries, the rich and powerful families of the West tried to serve up the most exotic banquets, and because of this the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording popular recipes of the day. By the advent of the 20th century, cookery books are starting to become popular due to higher levels of literacy, people having increased spare time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Asparagus Omelet recipe.
