Ingredients

– 100 g of bacon
– 400 g of asparagus
– 200 ml vegetable stock
– 1 spoon extra virgin olive oil
– 2 cloves of garlic
– pepper
– 4 eggs
– 20 g of Parmesan cheese
– salt


Preparation

– Remove the excess fat from the bacon.
– Wash the asparagus under running water, remove the white part of the stem.
– Cut the first 2-3 cm of the stem and cut into slices of half centimeter thick.
– Heat the broth.
– Put in a pan the oil and the garlic and brown on high flame.
– Add the bacon.
– Remove the garlic, add the asparagus, pepper and cook for a few minutes over high heat.
– Add a ladle of vegetable broth, cover and cook over medium heat for 10 minutes. If the sauce were too dry add more broth.
– Meanwhile, break eggs into a bowl and beat with a fork, mixing them together with the grated Parmigiano, a pinch of salt and a sprinkling of pepper.
– When the asparagus are cooked, pour the egg. Cook the omelette in both sides. It will be ready when it has a nice golden color.

Barbara Farinelli – www.lospicchiodaglio.it