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Tuesday, March 29, 2016

Omelet with Cru des Érables and White Laurentian Asparagus

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings

What You Need
3 eggs
7 oz (200 g) of Canadian Cru des érables cheese, in 1/2 inch (1 cm) cubes
1 cup (224 g) 35 % cream
1/4 cup (57 g) butter
7 oz (200 g) white asparagus tips
1 small bunch of chives, snipped
Freshly ground pepper, to taste

Peel asparagus tips with a vegetable peeler, starting at the bottom.

In a pan of boiling salted water, cook tips for 10 to 15 minutes depending on their size, until tender. Drain and set aside in a clean tea towel.

In a bowl, separate the yolks from the whites of 5 eggs. Add the cream to the yolks and the 3 remaining whole eggs. Season with salt and pepper. Mix with a fork. Beat egg whites until fluffy, then gently fold into egg yolks mixture.

Over a high heat, melt butter in a thick-bottomed non-stick frying pan. Pour in the egg mixture all at once. Let the centre set. Arrange the asparagus over the surface. With a flat spatula, scrape edges of omelet towards the centre.

When omelet starts to set, reduce the heat a little and add the Canadian Cru des érables cheese and half the chives. Leave the omelet to turn a nice golden colour, about 3 minutes. Fold omelet in two, slide onto a hot serving plate and sprinkle with chives.

Jean Soulard, Executive Chef, Le Château Frontenac

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