INGREDIENTS

    12 eggs

    4 tablespoons butter （at room temperature）

    1/2 pound of fresh ramps, cleaned, with stems removed

    4 pencil asparagus

    1/2 cup goat cheese （crumbled）

    Kosher salt and freshly ground black pepper

    DIRECTIONS

    In a large heavy-bottomed pot, over high heat bring 8 cups of water and a 1/4 cup of salt to a boil. Trim root off the ramps. Wash ramps and asparagus and cut into 1" pieces on a diagonal, stopping at the tips. Slice the tips in half lengthwise. Add the asparagus and ramps to the water and boil for 1 minute. Remove the asparagus and ramps with tongs, and transfer to a bowl of ice water and shock until cool. Remove the asparagus and ramps from the water and drain on a paper towel. Set aside.

    Crack three eggs and add to a mixing bowl, and whisk them vigorously, making sure yolk and whites are thoroughly incorporated.

    Evenly divide the cheese, asparagus and ramps into 4 separate portions.

    In an 8-inch nonstick omelet pan, warm one tablespoon of butter over medium heat. Pour in the eggs and, using a swirling motion with a rubber spatula, stir eggs evenly until they begin to set. Once the eggs begin to set, turn down the heat and cook slowly. Let sit a few seconds until they start to set around the edges. Add one portion of the cheese, asparagus and ramps. Push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.

    Flip 1/3 of the omelet over the filling. Now, tilting the pan over a warm plate, roll the omelet out. It should be bright yellow with no brown spots. Repeat 3 more times and serve.

    配料

    12個(gè)雞蛋

    4勺黃油（室溫）

    半英鎊新鮮大蔥，洗凈，去莖

    4根蘆筍

    半杯羊奶奶酪（粉碎）

    精制鹽和新鮮黑胡椒

    做法；

    在大的厚平底鍋加8杯水和1 / 4杯鹽大火煮到沸騰。修剪大蔥的根須，洗凈蔥和蘆筍，斜切成一節(jié)節(jié)，一直切到頂端，再縱向切開成一半。加大蔥和蘆筍到水中煮1分鐘。用夾鉗取出蘆筍和大蔥，放到一碗冷水浸泡直至冷卻，從水中撈出蘆筍和大蔥，用紙巾吸掉蘆筍和大蔥的水，放置一邊備用。

    打碎3個(gè)雞蛋到攪拌碗中，來回?cái)嚢�，確保蛋黃和蛋白完全混合成一體。均分奶酪，蘆筍和大蔥成4個(gè)部分。

    在一個(gè)8英寸的不沾鍋煎雞蛋，中火加熱一勺黃油，倒入雞蛋，用橡皮刮刀來回旋轉(zhuǎn)，將雞蛋攪拌均勻，直到他們開始凝結(jié)，關(guān)小火力慢慢煎�？梢宰�下幾秒鐘，一直到四周邊緣開始凝結(jié)，加入一份奶酪，蘆筍和大蔥。輕輕把邊緣的凝結(jié)塊向中心推集。傾斜鍋頭，讓未凝結(jié)的雞蛋從上方填補(bǔ)到剛才推集雞蛋弄出的空缺處。像這樣繞著鍋頭的邊緣慢慢轉(zhuǎn)動(dòng)，直到?jīng)]有未凝結(jié)的雞蛋。

    翻轉(zhuǎn)三分之一的雞蛋卷成包裹�，F(xiàn)在，傾倒鍋頭到微溫的盤子，把卷蛋翻卷出來。蛋卷應(yīng)該是淡黃色，沒有褐色斑點(diǎn)。再重復(fù)以上做法3次就可以端上飯桌了。