Wild Asparagus Omelette from Sud de France by Caroline Conran
There are many recent, local cookbooks containing recipes for wild asparagus omelette; this is based on one from Petit Précis de Cuisine Occitane by André Bonnaure.
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Ingredients
- 10 eggs
- 1 kg wild asparagus or use cultivated
- lard and/or butter
- salt, pepper
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