
French Asparagus Omelet
Servings
Prep Time
Cook Time
Ready In
Recipe: #36366
January 26, 2021
Categories: Breakfast, Eggs, Vegetables, Asparagus, French, Cooking For A Crowd, Brunch, Vegetarian, Wine, Make it from scratch more
"Can use extra sauce if you have it on cauliflower"
Ingredients
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.