Local eggs, sweet asparagus, fresh mint, and shaved pecorino are a perfect weekend family brunch (or weeknight dinner) that state the season succinctly and efficiently. And a big honking omelette is one of the tidiest and cheapest ways of feeding a family quickly. It has the benefit of being a dish kids can help with: definitely let the kids take a turn with the whisk.
1 bunch asparagus, stems trimmed and peeled
6 eggs, beaten
3 tablespoons butter
fresh mint, chopped
milk, 1/8 cup milk
Heat the butter over medium high heat in a big pan until brown. Add the whisked eggs and milk. The egg will start to souffle a bit at the edges. After it sets a bit, pull one edge toward you, tipping pan away from you, letting the uncooked egg coat the pan, continue until cooked almost all the way through. Flip or turn or do whatever you need to to cook the top. Slice it into 4 sections.
Meanwhile, you might’ve trimmed and peeled the asparagus and cooked in a covered sautee pan with a bit of water for a few minutes with some salt until just tender.
You would also want to chop that mint and shave that pecorino.
Toast some white country bread and drizzled with olive oil. Plated it, garnish with mint and pecorino. Serve to happy family.