Syria and Lebanon Asparagus Omelet (Ujjat Halyoon)
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Ingredients
| 1 lb. | asparagus | | 4 tbsp. | butter | | 1 | md. onion, finely chopped | | 1/2 cup | water | | 4 | eggs, beaten | | 1 tbsp. | finely chopped fresh cilantro | | 1/8 tsp. | cayenne | | Salt and pepper to taste |
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Instructions
Wash asparagus, cut off and discard tough ends. Chop spears into small pieces and set aside.
Melt butter in a frying pan and saute onion over medium heat for 10 minutes. Add asparagus and water; cover and cook for 10 minutes.
Thoroughly combine remaining ingredients then add to asparagus and stir-fry briefly. Serve hot.
Author's Comments
Appealing to the eye, asparagus is a healthy and delectable member of the lily-of-the-valley family of plants. Its smooth velvety flavor melts in the mouth and leaves a lasting delicate aftertaste--an ideal vegetable for gourmet meals.
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