Asparagus Omelette and a Little Soup from Sud de France by Caroline Conran
This recipe is excellent when made with cultivated asparagus but originally took advantage of asperges sauvages from the hedgerow. You can find these by searching the garrigue in late March, and yo...
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Ingredients
- 300 g asparagus or a large handful wild asparagus
- salt, pepper
- 1 dessertspoon of olive oil
- 4 eggs
- a nut of butter
- 1 dessertspoon crème fraîche
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