Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. Step2
   Snap off and discard woody ends from asparagus. Arrange asparagus and bacon slices on prepared baking sheet. Brush with oil and season with salt and pepper.
3. Step3
   Roast, uncovered, for 10 to 12 minutes or until asparagus is fork-tender and bacon is deep golden-brown and crispy. Remove from oven and crumble 1 slice of bacon. Cover and keep warm.
4. Step4
   In a small bowl, whisk together eggs, water and tarragon; season with salt and black pepper.
5. Step5
   Preheat an 8-inch nonstick skillet over medium-high heat until skillet is hot. Melt butter in skillet. Add egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a heatproof rubber spatula (as for scrambled eggs) and then swirl eggs in the pan to make a nice round appearance. Cook for 30 to 60 seconds or until egg is set.
6. Step6
   Add asparagus and crumbled bacon to center of omelet; crumble cheese over top. Using a spatula, lift and fold an edge of omelet about one-third of the way toward center. Fold the opposite edge toward the center. Serve omelet in croissant.