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個雞蛋

    4勺黃油（室溫）

    半英鎊新鮮大蔥

，洗淨，去莖

    4根蘆筍

    半杯羊奶奶酪（粉碎）

    精製鹽和新鮮黑胡椒

    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
，洗淨蔥和蘆筍，斜切成一節節
，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分鍾。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個雞蛋到攪拌碗中

，來回攪拌，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個部分。

    在一個8英ying寸cun的de不bu沾zhan鍋guo煎jian雞ji蛋dan，中zhong火huo加jia熱re一yi勺shao黃huang油you
，倒dao入ru雞ji蛋dan
，用yong橡xiang皮pi刮gua刀dao來lai回hui旋xuan轉zhuan，將jiang雞ji蛋dan攪jiao拌ban均jun勻yun，直zhi到dao他ta們men開kai始shi凝ning結jie，關guan小xiao火huo力li慢man慢man煎jian。可ke以yi坐zuo下xia幾ji秒miao鍾zhong
，一yi直zhi到dao四si周zhou邊bian緣yuan開kai始shi凝ning結jie，加jia入ru一yi份fen奶nai酪lao，蘆lu筍sun和he大da蔥cong。輕qing輕qing把ba邊bian緣yuan的de凝ning結jie塊kuai向xiang中zhong心xin推tui集ji。傾qing斜xie鍋guo頭tou，讓rang未wei凝ning結jie的de雞ji蛋dan從cong上shang方fang填tian補bu到dao剛gang才cai推tui集ji雞ji蛋dan弄nong出chu的de空kong缺que處chu。像xiang這zhe樣yang繞rao著zhe鍋guo頭tou的de邊bian緣yuan慢man慢man轉zhuan動dong，直zhi到dao沒mei有you未wei凝ning結jie的de雞ji蛋dan。

    翻轉三分之一的雞蛋卷成包裹。現在，傾倒鍋頭到微溫的盤子
，把卷蛋翻卷出來。蛋卷應該是淡黃色
，沒有褐色斑點。再重複以上做法3次就可以端上飯桌了。