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Omelette with asparagus

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Cooked asparagus stalks wrapped in omelette, served with chutney made of peppers and capers.

Ingredients:

20 pieces of white asparagus stems 1 tbsp butter 1/2 tsp sugar water salt For chutney: 3 tablespoons of olive oil 2 tablespoons capers 2 tablespoons wine vinegar 1/2 pcs red peppers ground pepper salt For omelets: 250 ml milk 125 g smooth flour 100 g ham

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2 pcs egg butter salt

Procedure:

1. Wash the asparagus, peel, cut off the woody ends and boil in salted water with butter and sugar for about 15 minutes, then drain and leave to drain
2. For the chutney, remove the seeds from the washed peppers, cut into cubes, then mix with capers, wine vinegar, olive oil, salt and pepper to taste
3. For the batter, whisk the eggs with milk, plain flour and salt, then fry a little diced ham in a pan in melted butter, pour the batter over it and fry 4 omelettes at a time
4.