Ever since we started getting farm fresh free range hen eggs, I have been making something with eggs for weekend breakfast or brunch.
This is a very easy dish to throw together if a jar of pickled asparagus is handy. Else, fresh asparagus can be used, but, they need to be steamed first.
some soy sauce & mirin (OR, kecap manis, OR, just salt & pepper)
4-5 pickled asparagus spears
1 Tbsp canola oil
beat the eggs with soy sauce & mirin, heat oil in a pan and pour enough of the egg mixture to make a not-too-thick omelette
when the top side just sets, add a few asparagus spears along one end of the omelette, gently tilt the pan and roll the omelette, finish cooking
remove from pan, cut into bite-size 2-inch pieces, sort of like sushi rolls
Serve warm with chili sauce.