Spring Omelette
Playing on the classic asparagus served with a poached egg, this makes a great brunch dish served warm or take cold on a picnic. Slightly under-cook the omelettes, as the egg will continue to cook after being removed from the heat. Or you could make one or two large omelettes and cut to serve 4-6 people.
Serves 6 for brunch
18 large green asparagus spears, woody ends removed
6 tablespoons extra virgin olive oil, plus extra for pan
3 tablespoons lemon juice
1 teaspoon Dijon mustard
sea salt and pepper
6 large free-range eggs
1 tablespoon milk
1 tablespoon finely chopped herbs - mint, parsley, thyme, chives
2 tablespoons freshly grated Parmesan
Steam or blanch the asparagus spears until just tender.
Place the 6 tablespoons oil, lemon juice and Dijon mustard in a screw-top jar.
Season, screw on the lid and shake well. Taste for seasoning and set aside.
Place the eggs, milk, herbs and Parmesan in a measuring jug and whisk lightly with a fork. Season well with salt and pepper.
Heat a small frying pan over medium-high heat, then lightly coat with olive oil. Pour a one-egg portion into the pan, tilting it so it covers the base. Using a small palette knife, start to draw the edge of the omelette into the middle so the liquid egg runs into the space, continuing until almost all the liquid egg is cooked. Flip the omelette if necessary to finish cooking the liquid egg. Remove from the pan and continue cooking with the remaining mixture to make six thin omelettes.
Wrap three asparagus spears in each omelette, place on serving plates and drizzle each with some vinaigrette.