With fresh asparagus, dandelion greens, crisp radishes, and garlic chive oil
(ingredients per omelette)
3 Tbsp olive oil
1 clove garlic, diced
2 chives, diced
4 dandelion greens, cut into ribbons
1 radish, thinly sliced (ideally using a mandolin)
1. Break asparagus where it naturally bends, discarding the rough ends. Steam asparagus spears for about two minutes. Remove from pan and set aside.
2. Make the Garlic Chive Oil: In your omelette pan, add 2 Tbsp. olive oil and warm. Add the diced garlic and chives and stir for a minute or two until fragrant. Add the dandelion greens until wilted and then pour oil and greens into a bowl, reserving for later. Keep the pan at medium heat.
3. Whisk 2 eggs in a bowl with a fork and 1 tsp. water, salt and pepper.
4. Add 1 Tbsp. olive oil to warmed omelette pan. Pour in the eggs. Rotate the pan, and, using a rubber spatula, pull the eggs away from the edge of the pan, allowing the uncooked eggs to pour towards the edge, all around. Once the majority of the egg is cooked, and the top of the omelette is moist but mostly cooked, remove from heat. Add the garlic chive oil and greens to one half of the omelette, layer on the asparagus and radishes on top, and flip the top of the omelette over, closing it.
5. Slide omelette carefully onto a plate, and serve garnished with chive blossoms, freshly cut chives, and flaky sea salt.
Dandelion greens are extremely alkalizing. They have a mild, pleasant, slightly bitter flavor, and contain four times as much calcium, 1.5 times as much vitamin A and 7.5 times as much vitamin K as broccoli. They bolster immunity and inhibit inflammation in the body. Dandelion leaf extract has been shown to decrease growth in tissue cultures of breast cancer cells. It also appears to stop the spread of prostate cancer, and may offer potential benefits as anti-cancer agents.
Stop by your local farmer’s marketing this weekend, pick up some local, seasonal produce, and ENJOY this beautiful, nutritious and delicious meal!