Ingredients

Preparation

1. Cut 2 cm from the bottom of the asparagus stalks and discard them. Using a peeler, peel the bottom of the stalks.

2. Plunge the asparagus into very salty boiling water for 4 minutes. Drain and plunge into ice water to stop cooking and preserve color. Drain on a towel and set aside.

3. In a bowl, mix the ricotta cheese and chopped herbs. Season with salt and pepper. Add the lemon zest; mix.

4. In a non-stick pan, melt the butter. Pour in the beaten eggs and cook the omelette over medium heat, bringing the eggs from the edges to the center so that the mixture cooks evenly

5. Remove from heat. Top with ricotta cheese and salmon. Add the cooked asparagus and serve immediately.

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Main course

Salmon, asparagus and ricotta omelette

Name: Salmon, asparagus and ricotta omelette
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 8 beaten eggs; 1 bunch of thin green asparagus; 300ml ricotta cheese; 8 slices of smoked salmon; 1 tsp lemon zest; 1/4 cup chopped chives; 1/4 cup chopped dill; 1 tsp butter; fleur de sel; black pepper from the mill

Preparation: 15 min

Cooking: 12 min

Servings: 4

This salmon, asparagus and ricotta omelette is a delicate and sophisticated dish. The eggs, creamy ricotta and smoked salmon blend perfectly with the fresh asparagus, offering an explosion of flavors with each bite. Perfect for a special occasion or brunch, it is both pleasant to look at and delicious.