An asparagus recipe for gourmets:
Beat the eggs and whisk them. Stir in the milk. Clean and rinse the wild garlic. Peel the back half of the green asparagus, and then make the asparagus short in light salted water. Remove and cut away the tips 5 cm long and set aside. Cut the rest into short pieces. Whisk the dried asparagus into puree and mix with the olive oil.
Put half of the fresh butter in a Teflon pan form, pour in the small asparagus cuttings and the fresh wild garlic leaves and steam briefly until soft. Pour in half of the eggs and stir accurately with a plastic spatula, season with salt and pepper.
Once the egg is half set, lift the frying pan diagonally at the base of the handle, push the omelet mixture to the front edge and set. Spread a thin layer of the tomato pesto on a plate and invert the omelet onto it. Sprinkle with toasted bread cubes.
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