Wednesday, 26 December 2007
OMELET WITH ASPARAGUS TIPS
Make a plain omelet from six eggs, have ready a half pint of creamsauce, and either a can or a bundle of cooked asparagus. Cut off the
tips, preserving the lower portions for another dish. When the omelet
is turned onto the heated platter, put the asparagus tips at the ends,
cover them with cream sauce, pour the rest of the cream sauce in the
platter, not over the omelet.
posted by kanx1976 at
05:52
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