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ASPARAGUS OMELET (OMELETTE AUX ASPERGES)

10 ounces asparagus, cut 1/2 inch pieces

6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steam asparagus until crisp-tender, about 5 minutes. Drain.

Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4
teaspoon pepper in large bowl to blend well. Saut\xe9 bacon pieces
in heavy large nonstick skillet over medium-high heat until golden
brown, about 3 minutes. Add sliced green onions and saut\xe9 until
onions are translucent, about 3 minutes. Add cooked asparagus;
saut\xe9 until heated through. Reduce heat to medium. Spread
asparagus mixture in single layer in skillet. Pour egg mixture over
asparagus. Cook until eggs are very softly set, tilting skillet,
gently running rubber spatula around edges and allowing uncooked
egg portion to flow underneath, about 4 minutes. Tilt skillet and
slide omelet out onto plate, folding omelet in half. Cut omelet
into wedges and serve.

6 as an appetizer.

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