Asparagus omelette
Instructions
Prepare a white sauce with flour, 40 g 40 g of butter and warm milk; for about 10 minutes gilds and just before you turn off the heat add the cream.
Lightly beat the eggs with a pinch of salt, add 20 g of flour and Parmesan.
Mix well.
Boil the asparagus tips in lightly salted water for 6-7 minutes, then drain and cook briefly season in 25 g butter.
In a large frying pan melt 30 g butter, pour in the eggs and then thicken the omelette on the one hand, leaving it just soft at the top.
Spread on half of the tortilla, sprinkle Gruyere bechamel and lay the asparagus on top.
Fold the omelet in half and put it in a buttered baking dish with the remaining butter (or a heat resistant dish).
Velatela with remaining bechamel and put to bake in hot oven at 200 degrees for 12-15 minutes.
Ingredients and dosing for 4 persons
- 4 eggs
- 500 g of frozen asparagus
- 1 tablespoon of grated parmesan cheese
- 50 g of grated emmenthal cheese
- 20 cl of milk
- 60 g of flour
- 3 tablespoons of cream
- 100 g of butter
- Salt