Title of Recipe: Asparagus Omelette with Romaine Tomato Salad

Ingredients Needed:
– 2 large eggs
– 2 tablespoons of milk
– 2 tablespoons of butter
– 2 tablespoons of flour
– 6 asparagus spears, trimmed and chopped
– 1 teaspoon of brown sugar
– 1/2 head of romaine lettuce, chopped
– 1 ripe tomato, diced

Recipe Instructions:

1. In a small bowl, whisk together the eggs and milk. Set aside.

2. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add the asparagus and cook until tender, about 5 minutes.

3. Add the brown sugar to the skillet with the asparagus and stir until melted.

4. Pour the egg mixture into the skillet and gently swirl the skillet to distribute the eggs evenly. Cook for 2 minutes or until the eggs start to set.

5. Carefully fold the omelet in half and cook for another minute or until the eggs are fully cooked.

6. In a medium bowl, toss the romaine and tomato together.

7. In another skillet, melt the remaining butter over medium heat. Add the flour and whisk until smooth. Add 1/2 cup of water and whisk until the mixture thickens.

8. Pour the mixture over the romaine and tomato and toss to coat.

9. Serve the omelet hot with the asparagus on top and the romaine tomato salad on the side. Enjoy!