Asparagus omelette with a mushroom cream sauce

Name: Asparagus omelette with a mushroom cream sauce
Total time: 600 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 bundle asparagus; 3 eggs; Handful mushrooms; 2 tablespoons creme fraiche; 2 tablespoons oil; Salt & pepper; Half onion sliced; Watercress to garnish; 1 clove garlic; Small amount of chicken stock

ian Bursnall @cook_19067078

Asparagus omelette with a mushroom cream sauce

ian Bursnall @cook_19067078

Saved

Ingredients

10 minutes

1 serving

1 bundleasparagus
3eggs
Handfulmushrooms
2 tablespoonscreme fraiche
2 tablespoonsoil
Salt & pepper
Halfonion sliced
Watercress to garnish
1 clovegarlic
Small amount of chicken stock

Saved

Steps

10 minutes

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