Asparagus omelette with a mushroom cream sauce Both of these omelettes came with a pear garnish salad and home fries on the side. How to make Asparagus with Mushroom Cream Sauce-Asparagus served with delicious mushroom and cream sauce. The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal.

Ingredients of Asparagus omelette with a mushroom cream sauce

  1. You need 1 bundle of asparagus.
  2. You need 3 of eggs.
  3. It's Handful of mushrooms.
  4. You need 2 tablespoons of creme fraiche.
  5. Prepare 2 tablespoons of oil.
  6. Prepare of Salt & pepper.
  7. Prepare Half of onion sliced.
  8. You need of Watercress to garnish.
  9. It's 1 clove of garlic.
  10. It's of Small amount of chicken stock.

Asparagus omelette with a mushroom cream sauce instructions

  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.

Pour some mushroom sauce over the omelette to serve. I also made a quick meal to go with the balance mushroom sauce. Some asparagus - put into boiling water to cook for. Lightly whisk the eggs, season and stir in the herbs. With a palette knife draw in the cooked egg and tip the pan to allow the egg to cook.

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