The Artist's Inn and Gallery

Terre Hill, Pennsylvania

Specialty Recipe

Asiago and Asparagus Omelet

Ingredients

2 eggs

2 Tablespoons water

Salt

Fresh ground pepper

3 stalks asparagus (chop the stalks and leave the tops for ornamentation, steam until tender)

3 slices Asiago cheese

Pinch of fresh tarragon

Heat non-stick pan that has been brushed with oil. Whisk together eggs, water, salt, and pepper. Pour egg mixture into pan, swirling around and lifting gently so that all eggs cook. While eggs are cooking, place the chopped asparagus and cheese on half of the omelet. Sprinkle with tarragon. Gently fold the other half over. Once set, lift and move omelet to serve or keep in warm oven until all omelets are ready. Arrange reserved asparagus tops in a semi-circle and lay a tarragon twig on top.

Tip: Occasionally, gardens and crops yield more than we can eat in one season. My mother has a great asparagus patch and she taught me how to freeze them individually. After you clean and blanch the asparagus, spread them on a lined cookie sheet and freeze. After they are frozen, you can then place them in a plastic freezer bag. This way, you'll be able to grab a few spears or as many as you like without them all freezing together in a big glob.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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