CookEat Recipe
Omelette with Asparagus
One eight-egg omelette filled with half the canned asparagus tips and ringed with the rest. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0437. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use properly drained canned asparagus and a measured product; discard can liquid. Heat egg omelette to 74°C, extending source 2-minute stir and two 30-second rests as needed; keep asparagus distribution visible. Use ready clarified butter, or prepare separately if selected; No. 75A is an optional butter-making reference, not an extra half-pound ingredient in this omelette. Limites : Asparagus drained mass and actual preparation yield, pan geometry and diners are unmeasured. One GOOD tablespoon clarified butter retains its qualified source measure.
Method
Steps
Step 1
Blanch half pint canned asparagus tips in boiling water for printed 2 minutes; drain well. Toss in pan with tablespoon melted butter, half teaspoon salt and one saltspoon white pepper; cook 3 minutes.
Step 2
For embedded No. 75 plain omelette, crack eight eggs into bowl. Add half teaspoon salt, two saltspoons white pepper and 60 mL milk; beat sharply with fork for 2 minutes. Heat one good tablespoon clarified butter in pan until it crackles, pour in eggs and stir 2 minutes. Let rest 30 seconds.
Step 3
Spread half the prepared asparagus tips in centre just before folding. Fold one side then opposite side to meet centre; let rest another 30 seconds. Cook further if needed until egg centre reaches 74°C. Turn onto hot serving dish and arrange remaining half asparagus around omelette.
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