Omelet with Herbs and Asparagus

Peel the white asparagus completely and peel the lower third of the green asparagus. Sauté together in some oil until golden brown, season with salt and pepper and then remove from the pan.

Peel the onion and chop finely. Sauté in the pan until golden brown and pour in the wine. Place the white asparagus in the pan, cover and simmer for about 20 minutes until tender. Add the green asparagus after about 10 minutes.

For the omelets, combine the flour with the milk, the eggs and a pinch of salt and mix until smooth. Rinse the parsley, pat dry, pluck off the leaves and chop coarsely. Stir into the egg mixture.

Heat some oil in a small pan and pour a ladle of egg mixture into it, tilting the pan to spread the mixture evenly. Cook for 1-2 minutes until golden brown, flip over and finish cooking for another 1-2 minutes.

Repeat for the remaining omelets.

Remove the cover from the asparagus and let the liquid evaporate.