Syria and Lebanon Asparagus Omelet (Ujjat Halyoon)

by olga

Servings: 6 servings

INGREDIENTS

1 pound asparagus
4 tablespoons butter
1 medium onion, finely chopped
1/2 cup water
4 eggs, beaten
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon cayenne
salt and pepper to taste

INSTRUCTIONS

Wash asparagus, cut off and discard tough ends. Chop spears into small pieces and set aside.

Melt butter in a frying pan and saute onion over medium heat for 10 minutes. Add asparagus and water; cover and cook for 10 minutes.

Thoroughly combine remaining ingredients then add to asparagus and stir-fry briefly. Serve hot.

CHEF COMMENTS

Appealing to the eye, asparagus is a healthy and delectable member of the lily-of-the-valley family of plants. Its smooth velvety flavor melts in the mouth and leaves a lasting delicate aftertaste--an ideal vegetable for gourmet meals.

Tagged: eggs, middleeastern add tags

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