Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
To link to Cookbook Countdown #10, click here
To link to Cookbook Countdown Specials : BAKE, click here
My selected cookbook for this month,
by Jodi Liano and Tasha DeSerio
The star ingredient : Asparagus
Bought some lovely thin asparagus spears from the farmers' market, to make this omelet dish for dinner. Simple and quick dish to cook. The asparagus are first trimmed of tough ends and cut into one inch pieces. The recipe calls for the asparagus to be boiled in salted water for about 3 minutes. But I have however use my simpler method. I placed the asparagus pieces in a microwaveable bowl, sprinkle some water and a pinch of salt. Cover and microwave on high for 1 minute. Drain and proceed with the recipe. I use Chinese chives from my garden pot.
The omelet is cooked over the stove for a few minutes, then finished the cooking in the oven until the omelet is set. Cut into wedges and serve.
Very nice omelet. We had this as part of a meal with rice, and the family likes it.
Asparagus Omelet with Chives & Garlic
(adapted from "Williams-Sonoma" - Cooking From The Farmers' Market)
makes 4 servings
1/2 lb (250gm) thin asparagus spears, tough ends removed
4 tbsp (60ml) olive oil
2 shallots, finely chopped
8 fresh chives, snipped
2 cloves garlic, minced
5 large eggs
salt and freshly ground pepper
Position a rack in the upper third of the oven and preheat to 325F (180C).
Cut the asparagus into 1-inch (2.5cm) pieces. Bring a saucepan of salted water to a boil, add the asparagus, and parboil for 3 minutes. Drain, rinse with cold running water, drain again, and pat dry.
(I microwaved the asparagus pieces, place in a microwavable bowl, sprinkle some water and a pinch of salt, cover and microwave on high for 1 minute. Drain).
In a medium frying pan over low heat, warm 2 tbsp of the olive oil. Add the shallots and saute until softened, about 8 minutes. Add the chives, garlic, and asparagus and saute until the asparagus is tender, about 2 minutes. Remove from the heat.
In a bowl, whisk the eggs until blended. Add the asparagus mixture and season with salt and pepper.
In an 8-inch (20-cm) ovenproof nonstick frying pan, warm the remaining 2 tbsp olive oil over medium-high heat. Add the egg mixture and reduce the heat to medium. Cook until the eggs are set around the edges, 5-7 minutes. Transfer to the oven and cook until set, 7-9 minutes. Let cool briefly.
Invert the omelet onto a large plate. Cut into wedges and serve right away.
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I'm linking this post with Cookbook Countdown #10 hosted by