I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being on top of the eggy mixture rather than folded in. Don't keep this baby under the broiler too long or the omelet will come out leathery and overcooked.
Read more: In Season: Asparagus
- 15 thin asparagus spears, tough ends trimmed
- 12 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter
- 2 ounces Taleggio cheese, shaved into thin slices
Bring a medium saucepan of water to a boil over high heat.
Cut the tips of the asparagus spears into 3-inch lengths; then cut the remainder of the spears into 1/4-inch thick slices. Cook the asparagus in the boiling water for 30 seconds, or just until it becomes bright green. Drain the asparagus and submerge it in a large bowl of ice water until cool; drain again.
Preheat the broiler.
Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend well.
Melt the butter in a 12-inch nonstick ovenproof saute pan over medium heat, swirling the pan to coat it with the butter. Add the eggs and asparagus, and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to overstir the omelet).
As the omelet begins to set, give it one last gentle stir. Then scatter the cheese slices over the top. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese has melted. Using the silicone spatula, loosen the omelet from the pan, slide it onto a platter, and serve.