Asparagus Omelette.
6 eggs beaten very light.
1 bunch of asparagus, the green tops only. (The stalks will be an improvement to your soup.)
2 tablespoonfuls of milk.
Beat whites and yolks together, add the milk, then the boiled asparagus heads, cold and chopped fine. Have ready a frying-pan with a tablespoonful of butter in it, hot, but not frying. Pour in the mixture; shake well from the bottom as it forms, loosen from the pan with “spatula” or cake-turner; fold over in the middle, and turn the pan upside down upon a hot dish.