Eggwhite omlett with asparagus and rye bread

Ingredients

• 40 g Aparagus, fresh, cleaned
• 5 g Table salt
• 1 pinch Black pepper, ground
• 4 pcs Egg whites
• 5 ml Sunflower oil
• 70 g Rye bread

Method

1. Steam the asparagus for about 8 minutes, or until tender.
2. Beat the egg whites until frothy. Do not add salt or it will collapse.
3. Heat the oil in a frying pan, add the egg whites and fry until the bottom is set.
4. Transfer the omelette to a plate and place the asparagus in the pan.
5. Cover the asparagus with the omelette.
6. Fry for another 2-3 minutes.
7. When the bottom has hardened and the asparagus is golden brown, it is done.
8. The rye bread is worth toasting.