Asparagus omelette with dutch shrimps and mint
Beat the eggs with the milk, the cheese and half of the mint.
Cut a piece of the bottom of the asparagus. Cut the asparagus into 4 cm sloping pieces. Heat the olive oil and stir-fry the asparagus pieces for 4 minutes. Sprinkle with salt and pepper.
Pour the egg mixture over it and let it solidify in half a minute in 4-5 minutes. Using a spatula, remove the edge of the omelette from the pan so that the liquid egg runs under the omelet and can solidify.
Serve the omelette with the Dutch shrimps and the rest of the fresh mint.
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