Recipe Share

We will be starting something new on the blog thanks to one of the CSA members...a Recipe Share.  Rue got an email from one of the members after the first box of the season.  What a great idea they have.  So if you have a recipe to share that includes something in that weeks box please email us the recipe and a picture of your finished dish!

Open-faced Omelet with Asparagus
shared by Marian Lovelace

2-3 eggs (or any combination of whole eggs and egg whites)
1 tsp. parsley, chopped
Olive oil
3-5 stalks asparagus, cut in ½ “pieces
1 Tbs. onion, diced
Cheese – cheddar or Gruyere

Whisk eggs with salt and pepper in a separate bowl. Add chopped parsley.

Heat 1 tsp. olive oil in an 8" non-stick pan (this is the perfect size for a
one person omelet!).  Add asparagus and one onion and sauté until tender
(3-4 minutes) over medium heat. Remove to a plate and return pan to heat.
Add eggs.  Swirl pan and using a spatula, lift set eggs to allow runny eggs
to run underneath.  When almost set, add asparagus and onion mixture on top
of the eggs and top with cheese.  Turn heat to low heat and cover for 1
minute or until eggs are set.