Recipe: Golden Omelette of Marans Eggs and Wild Asparagus

Name: Golden Omelette of Marans Eggs and Wild Asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 beautiful brown Marans eggs*; 50 g (1.75 oz) of farmhouse butter with 1/2 salt; 1 bunch of wild asparagus just cleaned and cut into sticks of 3 to 4 centimeters; a little fresh chervil or chopped garlic; fine salt and freshly ground pepper.

By chef patrick Asfaux 4/5 (10 reviews) · 🍳 18 made it

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

8 beautiful brown Marans eggs*
50 g (1.75 oz) of farmhouse butter with 1/2 salt
1 bunch of wild asparagus just cleaned and cut into sticks of 3 to 4 centimeters
a little fresh chervil or chopped garlic
fine salt and freshly ground pepper.

Step-by-step directions

1 In a large pan melt 30g (1.1 oz) of butter then add your asparagus salt pepper and let it sweat, cover and 5 minutes then cover and turn off the heat.

2 Break your eggs one by one then pour them into a bowl salt (lightly) pepper and add your chopped chervil and mix with a fork.

3 At the moment of coming to the table, take your pan where your asparagus resides, remove some of it for presentation then make your omelette as usual and at the moment of rolling it add your 20g (0.7 oz) of butter.
Place it topped with your small bunch of asparagus on a hot dish and serve.
You will then taste the best omelette there is since made with the best eggs in France indeed these very dark eggs almost black from the best hens called "golden egg hens" resulting from the fortuitous crossing of fighting roosters carried by English ships and marsh hens they are moreover only present and very closely monitored in the MARANS region located in Sèvres Niortaise 20kms from La Rochelle .
To qualify their excellence know that Mrs De Gaulle ordered some every week for her General husband who only appreciated the quality of these incomparable eggs.