Created by dienia b on January 26, 2021
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