Herby asparagus omelette with feta and radish
Tender asparagus, crumbly feta and crisp radishes combine in this easy high-protein meal. Recipe and image courtesy of Clarence Court Eggs, clarencecourt.co.uk
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 1
Ingredients
- 150g British asparagus spears
- radishes, small handful
- ½ lemon, juiced, plus wedge to serve
- ½ tsp honey
- extra virgin olive oil
- ½ small bunch dill, leaves picked
- few sprigs of parsley, leaves picked
- sea salt and freshly ground black pepper
- 2 Clarence Court hens’ eggs
- knob of butter
- 40g feta cheese
- salad leaves (optional)
Method
Step 1
Remove woody ends from asparagus and place a frying pan on a medium-high heat. Add all but one spear and fry for about 5 mins.
Step 2
Peel strips of radish and the remaining raw asparagus. Add to a bowl, with lemon juice, honey and a drizzle of oil. Toss and add a few herb leaves, salt and pepper.
Step 3
When the asparagus is cooked, remove from pan and set aside. Return pan to heat. Beat eggs with remaining herbs and seasoning. Add butter to pan and melt. Tip in eggs and cook to your liking.
Step 4
Arrange asparagus on one side of the omelette, scatter feta and fold omelette over. Transfer to a plate, serve with salad and a lemon wedge.
