Monday, June 06, 2011

Asparagus Open-Face Omelette

I fancy MALE..............................

That's female...

...ASPARAGUS.

I had mostly enjoyed the thicker "fatter" larger spears asparagus ("male") during early spring till they were not so in abundance anymore and I had to settle for second best, the "thinner" ("female") ones.

Boy, do you know asparagus plants are dioecious, meaning that male and female flowers are produced on separate plants? I did not.

The female plants of asparagus bear seeds, which take considerable energy from the plant to sprout new seedlings - so the "female" asparagus is typically thinner compared to the male. Poor "Mom"...

Asparagus Open-Face Omelette
Ingredients: 3 eggs, lightly whisked, asparagus, thinly sliced carrots, cherry tomatoes to be quartered, finely diced onions, sea salt and ground black pepper

Directions: Fry the onions and carrots till tender, then add the garlic. Add the asparagus and lightly stir-fry the mixture. When asparagus is almost cooked, dish out the mixture, set aside. Add some oil, add the eggs slowly into the pan. When the bottom of the egg is almost cooked, add the asparagus mixture back to the egg, add the tomatoes, then allow the egg to be fully cooked with the asparagus. Salt and ground black pepper to taste.

Do you prefer the "fatter" or "thinner" asparagus, if you think there is a difference?

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