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Creamed Asparagus Omelet

Servings 2


  • 1 lb asparagus cut into 1 inch pieces
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 6 eggs


  1. Steam asparagus (or microwave) to desired softness

    Melt butter in a pan over medium heat

    Add flour and stir until smooth

    Add all but 2 tbsp of the milk gradually and bring to a boil, stirring constantly, cooking until the mixture thickens

    Add asparagus and set aside

    In a separate bowl, whisk together the eggs and milk

    Pour desired amount of egg mixture on a nonstick pan. Allow to set, then add the desired amount of asparagus mixture, fold over and serve.