French Asparagus Omelet

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Can use extra sauce if you have it on cauliflower"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (679.7 g)
  • Calories 844.3
  • Total Fat - 57 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 1837.3 mg
  • Sodium - 1293.5 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 2.2 g
  • Sugars - 7.4 g
  • Protein - 66.2 g
  • Calcium - 393.3 mg
  • Iron - 10.5 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.4 mg

Step 1

Chop asparagus saving tips later for top

Step 2

Poach asparagus until tender

Step 3

Saute in butter with mushrooms

Step 4

Remove

Step 5

Add eggs to make 6 omelets keeping warm in oven as you make them

Step 6

Stuff equally with asparagus mixture

Step 7

Ladle sauce over

Step 8

Garnish with tips

Step 9

Sauce:

Step 10

Melt butter on medium heat in a heavy sauce pan.

Step 11

Add the flour and whisk for 1 minute.

Step 12

Add in half the milk while whisking to eliminate lumping, then add the remaining milk.

Step 13

Bring to a boil, add the bay leaf, salt, pepper, and nutmeg, then reduce to a simmer.

Step 14

Simmer for 10 minutes,

Step 15

Take out bay leaf

Step 16

Then add dijon mustard and wine and whisk to combine.

Step 17

Simmer to warm

Tips & Variations


No special items needed.

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