Asparagus Omelet

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

2 tablespoons unsalted butter

½ pound asparagus, trimmed of tough ends and cut on bias into ¼-inch pieces (about 1 ¼ cups)

Salt and ground black pepper

1 medium shallot, halved and sliced thin

1 teaspoon fresh lemon juice

5 large eggs

1 ½ ounces Gruyère cheese, finely grated (about ½ cup)

Directions at yumprint.com

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