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White asparagus omelette rolls

White asparagus omelette rolls

Wrap up the asparagus spears in omelette and raw ham. The classic white asparagus with a boiled egg and ham, but with a twist!

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Omelette rolls

  • EAT ME Witte Asperges product photo
    6 white asparagus
  • 5 g flat leaf parsley
  • 5 g chives
  • 4 eggs
  • 50 g butter
  • 6 raw ham
  • Salt and pepper

Kitchen tools

  • Asparagus pan with basket (optional)
  • Small frying pan

Preparation method

  1. Preheat the oven to 160 °C.
  2. Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Boil the asparagus with a pinch of salt until tender in about 8 minutes. Drain and leave to cool slightly.
  3. Finely chop the parsley and chives. Beat the eggs with a whisk and add the chopped herbs. Season with salt and pepper. Heat some butter in a small, non-stick frying pan. Pour a thin layer of egg into the pan. Bake an omelette of approx. 15 cm Æ on a medium heat in 3 minutes until firm. Make another five omelettes in the same way.
  4. Roll each asparagus in an omelette but leave the tip of the spear free. Wrap each roll with a slice of ham, folded in half lengthwise. Place the rolls in an oven dish. Bake the asparagus rolls in the middle the oven for about 5 minutes or until the ham is crispy.

Tip: Prefer not to use meat? Scatter the asparagus rolls with grated Parmesan or mature cheese.


Nutrition value per piece

140 kcal
8 g
11 g
6 g
2 g
1 g
1 g

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