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The Fast Method to Making Best Asparagus omelette with a mushroom cream sauce

Asparagus omelette with a mushroom cream sauce is the nomero uno that comes to most people’s thought when it arrives to a comfort meal. Today, we are going to tell you steps on cooking a comforting Asparagus omelette with a mushroom cream sauce.

Asparagus omelette with a mushroom cream sauce

We hope you got insight from reading it, now let’s go back to asparagus omelette with a mushroom cream sauce recipe. You can have asparagus omelette with a mushroom cream sauce using 10 ingredients and 5 steps. Here is how you cook it.

Firstly, here are the ingridients that you should prepare to serve Asparagus omelette with a mushroom cream sauce:

  1. Prepare 1 bundle of asparagus.
  2. Prepare 3 of eggs.
  3. Provide Handful of mushrooms.
  4. Provide 2 tablespoons of creme fraiche.
  5. You need 2 tablespoons of oil.
  6. Prepare of Salt & pepper.
  7. Provide Half of onion sliced.
  8. You need of Watercress to garnish.
  9. Use 1 clove of garlic.
  10. Provide of Small amount of chicken stock.

After readying the ingridients, now we are ready to make our yummy Asparagus omelette with a mushroom cream sauce:

  1. Slice a d fry mushrooms to release all of there moisture then add onion fry for a couple minutes then add garlic and chicken stock reduce by half then add creme fraiche and cook to the consistency you like season to taste.
  2. Snap asparagus and discard woody end fry until half cooked.
  3. Beat the eggs but do not season because the salt will make the eggs to watery season towards the end of cooking.
  4. Add eggs to asparagus cook to your liking then season.
  5. Fold the omelette tern onto plate spoon over mushroom sauce and garnish with watercress.

I think the mushrooms and asparagus would be nice with a cheese or creamy peppercorn sauce too. A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto.

Recipe : Asparagus omelette with a mushroom cream sauce

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