Serves 3 to 4
This one is just a little richer than most tortillas; it’s a bit heavier on egg yolks and uses butter along with the olive oil.
• 6 to 8 oz. trimmed fresh asparagus
• 1 medium-sized yellow onion, finely chopped
• 5 whole eggs
• 1 egg yolk
• ½ tsp. salt
• pepper to taste
• 1 Tbs. olive oil
• 2 Tbs. butter
1. Thinly peel the thick bottom parts of the asparagus stalks and cut them in ½-inch pieces. Cut the tender tops of the asparagus in 1-inch pieces and keep them aside. Drop the toughest pieces into boiling salted water and boil them for 3 to 4 minutes, then add the tops and boil another 4 to 5 minutes. Drain the asparagus.
2. Beat the eggs and extra yolk with the salt and a little pepper.
3. Heat the olive oil and butter in a 10-inch skillet and sauté the chopped onions in it until they begin to color. Add the asparagus and stir gently for about 2 minutes. Pour the beaten egg evenly over the vegetables in the pan, lower the heat, cover and cook 8 to 10 minutes, or just until the eggs are set.
4. Turn the tortilla out onto a plate, then slide it back into the pan to brown the other side for a few minutes. Turn it out onto a serving platter, let it cool to lukewarm if desired, and cut it in wedges to serve.
