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个鸡蛋

    4勺黄油（室温）

    半英镑新鲜大葱，洗净，去茎

    4根芦笋

    半杯羊奶奶酪（粉碎）

    精制盐和新鲜黑胡椒

    做法；

    在大的厚平底锅加8杯水和1 / 4杯盐大火煮到沸腾。修剪大葱的根须，洗净葱和芦笋，斜切成一节节，一直切到顶端，再纵向切开成一半。加大葱和芦笋到水中煮1分钟。用夹钳取出芦笋和大葱，放到一碗冷水浸泡直至冷却，从水中捞出芦笋和大葱，用纸巾吸掉芦笋和大葱的水，放置一边备用。

    打碎3个鸡蛋到搅拌碗中，来回搅拌，确保蛋黄和蛋白完全混合成一体。均分奶酪，芦笋和大葱成4个部分。

    在一个8英寸的不沾锅煎鸡蛋，中火加热一勺黄油，倒入鸡蛋，用橡皮刮刀来回旋转，将鸡蛋搅拌均匀，直到他们开始凝结，关小火力慢慢煎。可以坐下几秒钟，一直到四周边缘开始凝结，加入一份奶酪，芦笋和大葱。轻轻把边缘的凝结块向中心推集。倾斜锅头，让未凝结的鸡蛋从上方填补到刚才推集鸡蛋弄出的空缺处。像这样绕着锅头的边缘慢慢转动，直到没有未凝结的鸡蛋。

    翻转三分之一的鸡蛋卷成包裹。现在，倾倒锅头到微温的盘子，把卷蛋翻卷出来。蛋卷应该是淡黄色，没有褐色斑点。再重复以上做法3次就可以端上饭桌了。