Ben’s asparagus omelette

  • Ben’s asparagus omelette

New season asparagus is always a welcome signal that spring produce is on the way, and we love it when boxes start arriving from our farmers. Tender, crisp and sweet, their versatility lends to endless possibilities.

Trader House chef, Ben Pollard, has shared a recipe for a simple asparagus omelette that we'll be savouring this season. The dish is made with ingredients all found on our shelves, and is equally as delicious for breakfast as it is with a glass of Chardonnay in the evening. Serve with a generously buttered slice of Baker Bleu country loaf.



  • A generous knob of butter
  • a bunch of local asparagus
  • Butterfly Factory Chamela Jersey cheese
  • Three Honest Eggs



Peel the bottom and quickly grill 5-6 spears of asparagus with a little olive oil, salt and pepper. Then, finish them with some lemon juice and set aside.

Crack 3 eggs and whisk with a little cracked pepper.

In a hot pan, melt some butter then add the egg mix and gently move around with a spatula until it starts to set.

Just before all the egg is cooked, pull the pan off the stove and break some of the Chamela cheese into the omelette then season well with salt.

Fold your asparagus into the omelette and serve immediately.

Finish with some quality olive oil and finely sliced chives and serve on buttered toast.

Tuck in!

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