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Asparagus omelette with a mushroom cream sauce
Asparagus omelette with a mushroom cream sauce

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We hope you got insight from reading it, now let’s go back to asparagus omelette with a mushroom cream sauce recipe. To cook asparagus omelette with a mushroom cream sauce you need 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Asparagus omelette with a mushroom cream sauce:
  1. You need 1 bundle asparagus
  2. Get 3 eggs
  3. Use Handful mushrooms
  4. Prepare 2 tablespoons creme fraiche
  5. You need 2 tablespoons oil
  6. Take Salt & pepper
  7. You need Half onion sliced
  8. You need Watercress to garnish
  9. Prepare 1 clove garlic
  10. Provide Small amount of chicken stock
Steps to make Asparagus omelette with a mushroom cream sauce:
  1. Slice a d fry mushrooms to release all of there moisture then add onion fry for a couple minutes then add garlic and chicken stock reduce by half then add creme fraiche and cook to the consistency you like season to taste
  2. Snap asparagus and discard woody end fry until half cooked
  3. Beat the eggs but do not season because the salt will make the eggs to watery season towards the end of cooking
  4. Add eggs to asparagus cook to your liking then season
  5. Fold the omelette tern onto plate spoon over mushroom sauce and garnish with watercress

Add garlic and flour and whisk until combined. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture.

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