The Epicure's Almanac or Diary of Good Living
June 20th : ASPARAGUS OMELETTE
Boil a dozen of the largest and finest asparagus, cut off the green portion, and chop it in thin slices; season with a spoonful of salt and about a fourth of that quantity of Cayenne; beat up half a dozen eggs in cream; melt in the frying-pan a quarter of a pound of butter; pour half the batter into the centre of the pan, as soon as the butter is quite hot ; then place the asparagus tops upon the eggs, and cover the vegetable over with the remainder. Let this omelette be sent to table on a round of buttered toast.