Omelette with asparagus, ham and pancarre '

11261 OMELETTE with asparagus, ham and PANCARRE ' for 6 PEOPLE INGREDIENTS 2 tablespoons chopped onion, 600 g of asparagus of medium size, 8 eggs, 40 g butter, 2 tablespoons of olive oil, 100 g diced shoulder, 60 g of bread, 4 tablespoons grated Parmesan cheese 3 tablespoons cream or milk, salt, pepper, pour into a pot 3 l of water and add salt with 3 tablespoons coarse salt, bring to a boil.

Meanwhile discarded asparagus the hard part and scraped with a knife the edible part.

Wash them in cold water and drain them, recombine them in a bunch and tie with kitchen Twine without tightening them too much.

Immerse the bunch standing in boiling water, letting it jut out from the pot asparagus tips.

Please return to the boil and cook for about 12 minutes until the tips begin to fold.

Lift the deck by placing 2 forks in Twine and let drain in a colander.

Cut the Twine and spread asparagus on a kitchen towel.

Let them cool on a cutting board and sliced the stems, leaving tips whole.

Remove the crust from the bread slices and cut into cubes to crumbs 1/2 cm, toasting them in a non-stick pan by mixing with a wooden spoon and place in a dish.

In saucepan melt the butter and sauté the onion, then add the shoulder nuts, let them flavor, add washers and asparagus tips and cook for one minute.

Break the eggs into a bowl and beat them with a fork.

The eggs must be beaten slightly, just long enough to mix them, if they become foamy will wear out and the omelette remains swollen and hard.

In corporate Grana, asparagus and shoulder with the cooking and bread toasted nuts.

Finally pour the cream in filo stirring gently.

Adjust the amount of cream so that the mixture is not too liquid.

Heat over high heat a tablespoon of oil in a pan until it starts to smoke, add the egg mixture and the asparagus and cook for a minute lower the heat and continue cooking for 6 m.

After this time, raised a flap of omelet and make sure it is dry and colorful.

Cover the pan with a lid or a slightly bigger pot and turn it over with a movement decided, by sliding the frittata on the lid.

Pour the remaining oil into the Pan and let it smoke at high flame, place back in skillet frittata, lower the heat and cook the underside for about 5 m.

When cooked slide the omelet onto a plate with kitchen paper, then rest for 3 minutes and serve warm or at room temperature.