The Food Lab: Better Home Cooking Through Science

(Nandana) #1

DINER-STYLE ASPARAGUS, SHALLOT, AND GOAT


CHEESE OMELET




  1.  Omit    the ham and cheddar cheese. Melt    1   tablespoon  of

    the butter in a 10-inch nonstick skillet over medium-high
    heat and cook until lightly browned. Add 8 stalks
    asparagus, bottoms trimmed and cut into 1-inch
    segments, season with salt and pepper, and cook, stirring
    and tossing frequently, until tender and beginning to
    brown, about 5 minutes. Add 1 large shallot, thinly sliced
    (about ½ cup) and cook until softened, about 3 minutes.
    Transfer the vegetables to a small bowl.



  2. Wipe out the skillet with a paper towel, return it to
    medium heat, and cook the omelet as directed. When the
    omelet is almost set, scatter the asparagus, shallots, and 2
    to 3 ounces fresh goat cheese, crumbled, over half of it
    and proceed as directed.

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