Shakesparagus Omelets with Ham & Stilton Cheese
A tribute to William Shakespeare and a delicious asparagus omelet.
1/2 pound asparagus
2 tablespoons EACH milk and water
4 scallions, chopped
1/2 cup diced ham
2 tablespoons crumbled Stilton cheese
Preheat oven to 400 degrees F. Trim asparagus and cut into 1" pieces. Arrange on baking sheet, drizzle with olive oil and a little salt. Mix with hands. Roast 4 minutes. Set aside.
Meanwhile, in a medium bowl, whisk eggs. Add water and milk, scallions and ham and mix thoroughly. In a 10" non-stick skillet, melt 2 tablespoons butter. Add egg mixture and cook until set and slightly browned. Add asparagus on half, topped with the Stilton cheese. Fold over and cook one minute more, until cheese melts. Cut in half. Serves 2.