This is something similar to what Claire made for a picnic last year. It has stuck in my mind as something delicious that can easily be wrapped and transported. It's dead simple to make and can be eaten hot or cold. In the picture it's shown surrounded by sweet cherry tomatoes from my balcony. Perfect on a late summer's day.
Ingredients
1/2 bunch asparagus (blanched)
3 eggs
100g feta cheese
4-5 sprigs fresh mint
3 tbsp water
Method
Chop the asparagus and blanch the pieces. Chop the mint (I chopped it finely, but coarsely is fine too). Cube the feta. Lightly whisk the eggs and water. Add the mint and pour into a hot, well oiled frying pan. Mix the edges in to the centre as if making an omelette. Add the asparagus and feta. Cook for about two minutes. Now place the frying pan under the grill and grill the top till golden. Turn out onto a cooling rack. When it's cold slice it into wedges.
1/2 bunch asparagus (blanched)
3 eggs
100g feta cheese
4-5 sprigs fresh mint
3 tbsp water
Method
Chop the asparagus and blanch the pieces. Chop the mint (I chopped it finely, but coarsely is fine too). Cube the feta. Lightly whisk the eggs and water. Add the mint and pour into a hot, well oiled frying pan. Mix the edges in to the centre as if making an omelette. Add the asparagus and feta. Cook for about two minutes. Now place the frying pan under the grill and grill the top till golden. Turn out onto a cooling rack. When it's cold slice it into wedges.
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