I made asparagus omelets this morning for breakfast. First, let me tell you that the cost of asparagus here in Western NY is INSANE. I mean, really insane. The best place to get the freshest produce is Wegmans. We went there the other night, and to our shock, the prices of produce went through the roof.
Asparagus – $5.99 / lb
Apples – $1.50 each (and we are apple country!)
Cucumbers – $1.29 each, and they are tiny
Head of lettuce – $2.99
We grabbed 2 thin bunches of asparagus, weighed them, and they came to $14.20. I’ve never seen asparagus for over $2.99/lb, so we kinda went into shock when we saw the price. But we love our asparagus.
Anyways, here’s how I make asparagus omelets.
- Cut, clean, and cook your asparagus. Either fry it in a pan with a little butter, or cook it in your toaster oven drizzled with olive oil and a little salt. I prefer to make the asparagus in my toaster oven, as it seems to get too greasy when I cook it in the pan.
- If you cooked the asparagus in the toaster oven, move it to a hot frying pan. I sprayed the pan with canola oil first.
- Scramble your eggs in a bowl (I think I used 6) and then pour over the asparagus and give it a stir.
- Add whatever else you like (onions, cheese, other veggies, etc). I like mine with just asparagus, but I made Chris’s with cheese.
- Move to plate when the eggs are cooked and enjoy!