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Wild asparagus omelette
Servings:For 6 servings
Ingredients
Wild asparagus omelette
1 bunch asparagus from Huétor-Tájar
10 eggs
Virgin olive oil
Salt
Honey
Directions
Chop the asparagus from Huétor-Tájar and boil. Fry over low heat in some olive oil and season to taste. Whisk eggs and add to asparagus. Cook over a medium heat on a non-stick pan until the mixture is firm. Spread some honey over the omelette.

Author:José Pedraza Velázquez

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