Yield: 1 Servings
|½ teaspoon||Each salt and celery salt|
|¼ teaspoon||White pepper|
|¼ cup||Grated parmesan cheese (fresh grated!)|
|1 each||Hard cooked egg, chopped|
|10 eaches||Asparagus spears. (which about equals one box frozen I think.)|
melt butter in saucepan, stir in flour and cook two minutes.
Gradually add milk. Cook, stirring, until sauce thickens. stir in all ingredients except asparagus. Reserves two whole asparagus spears for each omelet, cut remaining spears into small pieces. add pieces to sauce. Prepare omelets according to basic directions. Place 2 asparagus spears and a little sauce in each omelet before folding.
Use remaining sauce on top. Makes filling for 2 or 3 omelets.
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1⅒