Name: Parmesan crisp, lemon omelette and asparagus rolls
Yield: 1
Ingredients: 2 bunches asparagus, trimmed, halved widthwise; 8 eggs; Finely grated zest of 2 lemons; 18.20 gm olive oil; 400g parmesan, finely grated

Parmesan crisp, lemon omelette and asparagus rolls

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Simple yet sophisticated, this gourmet entree requires just 5 ingredients and under 10 minutes to prepare.

Ingredients:

2 bunches asparagus, trimmed, halved widthwise
8 eggs
Finely grated zest of 2 lemons
400g parmesan, finely grated

Instructions:

Cook asparagus in boiling salted water until tender, then plunge into ice water to retain color and crispness. Drain and set aside. Combine eggs, zest, oil, 60ml (1/4 cup) water, and black pepper, whisking until well mixed.
Preheat an 18cm non-stick frying pan over medium heat. Pour in one-eighth of the egg mixture and cook for 1 minute until just set. Flip and cook for 30 seconds. Transfer the omelette to a large plate. Sprinkle one-eighth of the cheese onto the hot pan to coat thinly, then cook until melted and pale golden. With a spatula, carefully transfer the cheese wafer to a piece of baking paper. Quickly assemble by layering the omelette on top of the cheese, roll it up like a Swiss roll. Slice the roll in half, insert 2 pieces of asparagus in the center. Repeat with remaining ingredients. Enjoy these flavorful rolls while warm to preserve the crispiness.

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