Pretty easy isn't it???. ..hehehe..should ask jasmin & ahmad prepare it for weekend breakfast!
by Tesco Recipe April 2009
What to do
Blanch asparagus in boiling salted water for three minutes, drain and finely chop.
Lightly whisk the eggs, season and stir in the herbs.
Sizzle the butter in a small non-stick pan and add the eggs. With a palette knife draw in the cooked egg and tip the pan to allow the runny egg to cook slightly.
Add the cheese and asparagus, fold over the omelette and serve.
Serves: 1
Takes: 15mins
Ingredients
20g (¾oz) asparagus spears
2 large eggs
2tbsp chopped herbs, such as chives and parsley
small knob of butter
20g (¾oz) finely grated Gruyère cheese
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