Cashew and Asparagus Omelette
This delicious recipe is the perfect snack; goes well on toast too!
Enjoy.
Ingredients:
2 oz Unsalted raw Cashews (chopped)
2 Eggs
2 tbsp Water
4 oz grated Cheese (Swiss or Parmesan)
1 tbsp coarsely chopped Parsley
Salt and freshly Ground Pepper
1 tsp Olive Oil
1 tbsp unsalted Butter
8 oz boiled Asparagus tips (Green or White)
Method:
1) Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavour.
2) Beat the eggs with the nuts, water, cheese, and parsley in a bowl. Season with salt and pepper to taste.
3) Warm the same pan over medium heat and add the oil and butter.
4) Pour in the egg mixture and cook when the butter melts. Letting it sit until it is softly set but still moist.
5) Add asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
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Chris
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Sara - Neither did I until I came across this recipe. Love the flavours of the cashews as well as the contrast in texture with the omelette. I hope you like it as much as I do.
Lara - Cheers!
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Zoomies
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Newly Old
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See the picture up there accompanying the post? I'm thinking of having several copies printed on high-grade glossy paper, then blown up, then framed. I'll hang one in every room of the house. I'll genuflect each time I pass one ...
But in all seriousness ... no, wait, that was serious!
Regards,
Chris