Asparagus, red onion and Davistow glazed omelette -
Michelin Starred Chef, Nathan Outlaw delivers some tasty treats with Davistow cheese. Michelin Starred Chef, Nathan Outlaw delivers some tasty treats with Davis
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Ingredients
- 1 tbsp sunflower oil
- 15g butter
- 2 small red onions, sliced
- 100g asparagus tips, cut into 2.5cm lengths
- 6 large free range eggs plus 1 egg yolk
- salt
- freshly ground black pepper
- 3 tbsp creme fraiche
- 2 tsp snipped fresh chives
- 75g Davidstow Extra Mature Cheddar, grated
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