Rancher's Asparagus Omelette

With spring just around the corner, this fresh asparagus omelette may just be what the doctor ordered. I developped this recipe out of my love for fresh asparagus. The light ranch style sauce enhances and enriches without overpowering.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 Omelettes

Ingredients

• For the ranch sauce

• 1  cup milk
• 1⁄4 cup  ranch dressing
• 2  tablespoons flour
• 2  tablespoons butter
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

• For the Omellette

• 4  eggs
• 12 -16  asparagus spears
• 1⁄4 cup milk
•  butter (for cooking)

Directions

1. Cook asparagus until tender (about 5 minutes), drain and set aside.
2. For the Ranch Sauce:
3. Mix milk and ranch style dressing until blended. In small saucepan, melt butter, salt and pepper over medium heat Add flour and stir until flour is completely blended, being sure not to allow it to scorch. Slowly stir in the milk mixture. Bring to simmer over medium heat stirring constantly. When sauce begins to bubble, reduce heat to low and continue to simmer for 3 minutes until sauce has thickened. Remove from heat.
4. For the Omelette:
5. In bowl gently beat together 1 egg 1 Tablespoon Milk. Pour into small buttered omelette pan and cook over medium heat. As Omelette cooks, lift edges and tip pan to allow liquid to drain under omelette. Continue to cook until top is no longer liquid. (Do not turn).
6. Place 3 or 4 spears of asparagus on top of omelette while still in pan. Fold 1 side half way in then tip pan and roll omelette onto serving plate. This should completely fold in the Asparagus inside the omelette.
7. Repeat for remaining eggs.
8. Pour 2 - 4 Tablespoons of ranch sauce over top of each omelette and serve immediately.