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February 2019

Asparagus Recipes

Beans and Grains Recipes

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Asparagus Omelet Recipe

Asparagus Omelet recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Asparagus Omelet recipe  PDF


1/2 lb Asparagus, trimmed
2 tb Butter
Small clove garlic,minced 1/2 lb Mushrooms, sliced
4 Eggs, lightly beaten
2 tb Milk
1/2 ts Salt
1/4 ts Crushed dried basil or
3/4 ts Minced fresh basil..........
1 ds Freshly ground black pepper
Cut asparagus in 1 inch pieces cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non stick lining saute garlic and mushrooms until done and moisture has evaporated. Remove from pan keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mi ture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side slide out of pan, folding side without vegetables over top. Serve immediately

Asparagus Omelet recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
373 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Asparagus Omelet recipe  PDF   Asparagus recipes RSS   Thumsb up

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Pasta Mexicana

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

Cooking Magazines: Panini Recipes » February 2019   Panini recipes RSS   Thumsb up

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