This springtime omelet brings together simplicity and elegance on a generous, fragrant plate. The green asparagus, gently cooked in poultry stock, keeps all its tenderness and delicate flavor, while the shiitake mushrooms bring a woody, savory touch. The spring onions round out the dish with their fresh quality, before a fine shred of dry ham finishes it off with a tasty, slightly salty note. A recipe that is both comforting and refined, perfect for a light lunch or a quick dinner full of character.
1 Dissolve the poultry stock in 20 cl (0.8 cup) of lukewarm water.
2 Trim the tough base of the asparagus then peel them. Wash and pat dry.
3 Cut the tips to about 6 cm long. Place them in a saucepan with half the poultry stock and 10 g (0.4 oz) butter.
4 Cut the stems in half then into small pieces. Set aside in a small dish.
5 Peel, wash and pat dry the spring onions.
6 Slice the green parts and bulbs of the onions. Set aside two nice handfuls of the green parts in a small dish.
7 Wash and pat dry the chives. Snip them finely then set aside in a small dish.
8 Heat the olive oil over medium heat in a sauté pan. Sweat the onion bulbs for 2 minutes.
9 Add the asparagus pieces and cook for 3 minutes, stirring regularly.
10 Slice the shiitake mushrooms and add them to the pan. Mix well then let them sweat for 2 minutes over medium heat, stirring regularly.
11 Pour in the remaining poultry stock and cook gently for 5 minutes.
12 Cook the tips in gentle simmering water for 3 minutes. Keep warm over very low heat.
13 Season with fine sea salt and freshly ground pepper then transfer the garnish to a mixing bowl.
14 Break the eggs into a bowl then add the crème fraîche. Season with fine sea salt and freshly ground pepper.
15 Beat the eggs with a fork but not too much, to avoid incorporating too much air.
16 Add the reserved green onion parts and snipped chives. Mix well.
17 Warm the garnish gently over low heat.
18 Heat the 20 g (0.7 oz) butter in a large skillet.
19 Pour the eggs into the foaming butter. Stir with a spatula as soon as they begin to cook. Push the edges toward the center with a spatula.
20 Pour the hot garnish over the top of the omelet. Spread slightly.
21 Gently roll the omelet and slide it to one side of the pan by tilting.
22 Flip the omelet with a quick motion onto a serving plate.
23 Garnish one side with dressed green salad, arrange the warm asparagus tips and shredded dry ham on top.
24 Serve immediately.
To choose good green asparagus, several important points should not be overlooked. The tip must be tightly closed and compact, with no flowers or gaps. The stem should be firm, straight and snap easily when bent slightly. If it is soft or wrinkled, it is no longer very fresh. The color should be bright green, sometimes with purple shades at the tip. Avoid yellowish or dull stems. The base should be cleanly cut and still moist. A very dry or fibrous base indicates it is a bit old. Store in the refrigerator for two to three days in the vegetable drawer. The ideal way is to stand them upright in a glass with a little water, or wrap them in damp cloth without any detergent.
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