Asparagus and Cashew Omelet

Ingredients

• Asparagus

  Raw

  ½ lb or 227g

• Cashew nuts

  Nuts, raw

  2 oz or 57g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Water

  Plain, clean water

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Parsley

  Raw

  1 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Trim woody ends from the asparagus, then cook in a wide skillet with about 3/4 inch of simmering water until crisp‑tender (1–2 minutes thin, 5 minutes medium, 6–7 minutes thick). Drain well and chop into bite‑size pieces.
2. Warm a dry frying pan over medium heat and toast the cashews, shaking occasionally, until fragrant and lightly golden. Roughly chop and set aside.
3. In a bowl, whisk the eggs with the water, parsley, and a generous pinch of salt and pepper. Stir in about half of the Parmesan.
4. Return the frying pan to medium heat and add the olive oil and butter. When the butter melts and foams, pour in the egg mixture and cook gently, lifting the edges to let uncooked egg flow underneath, until the top is just slightly moist.
5. Scatter the chopped asparagus and toasted cashews over the surface, sprinkle with the remaining Parmesan, cover, and cook until the cheese melts and the eggs are set to your liking, 2–4 minutes.
6. Slice and serve immediately.