ASPARAGUS PREPARATION

Clean the asparagus by removing the most leathery part of the stalk (about 5-6 cm), cut into small pieces of about half a centimeter by dividing the tips and blanch everything in boiling salted water for 2-3 minutes.

Insert them in pre-cooled Freddy with the function of blast chilling (so they will remain bright greens).

PREPARATION

Slice the onion into rounds and brown it in a pan with a drizzle of oil, the cubes of ham and bacon, chopped bruscandoli, salt and pepper.

COMBINE THE INGREDIENTS

With a blender beat the eggs with a pinch of salt and pepper and grated pecorino cheese. Add the spring onion mix, bruscandoli and salumi, the green asparagus, keeping aside the tips, and the aromatic herbs coarsely chopped.

OMELETTE COOKING

Divide the mixture into 12 muffin moulds silicone and cook the pancakes in the preheated oven at 180ºC for 30 minutes.

PRESERVATION

You can prepare a large quantity of pancakes and freeze them with the function of delicate freezing of Freddy and then store in the freezer for up to 6 months.

REGENERATION OF OMELETTES

When you decide to consume them, all you have to do is regenerate them, directly from the freezer, in the preheated oven to 180ºC for 10-15 minutes.