Asparagus Omelette With Shrimp
|Canned asparagus||11 Ounce (1 Can)|
|Shelled shrimp||2⁄3 Cup (10.67 tbs)|
Drain the asparagus and put in a saucepan with the shrimp.
Add 1 tablespoon butter and 3 tablespoons of the asparagus can juice.
Beat the eggs with the water, salt and pepper until well mixed.
Melt half the remaining butter in an omelet pan.
Pour in half the egg mixture and cook, lifting the edge of the omelet to let the egg mixture run on to the pan.
While the omelet is cooking place the asparagus and shrimp over a low heat and warm through gently.
Slide the cooked omelet out of the pan.
Keep hot while you cook the second omelet in the same way, using the remaining butter.
Top the omelets with the hot asparagus, fold over and scatter with the shrimp Secure with a wooden toothpick if necessary.
Garnish with parsley and serve warm with a green salad.