The sun finally came through today, just in time for USNA Commissioning Week! It’s Annapolis’ rite of spring so what better way to celebrate than to prepare a dish with a local spring favorite…asparagus. The Chesapeake Bay area, with it’s loamy and sandy soil, produces some superb asparagus.

I’m running late this morning, so this “breakfast” actually turned into lunch. But what a great lunch is was, complete with the Blue Angels rehearsing overhead for the next day’s big show.

Asparagus Omelette with Jarlsberg Cheese Sauce

(makes 1 very large omelette that could be shared by two!)

6 large asparagus spears
3 eggs
4 tablespoons butter
1/3 cup minced shallots
1 cup minced fresh mushrooms
1 tablespoon flour
1 1/2 cups Half and Half
3/4 cup grated Jarlsberg cheese
1-2 teaspoons truffle salt

Lightly steam the asparagus in a shallow pan with a little water. I like to use as few pans as possible, and I’m sure you do too, so I’m using the same pan I’ll cook the omelette in. Once al denté, still a little firm, remove to a plate and wipe out the pan.

Grate Jarlsberg Cheese until you get 3/4 cup.

Mince the shallots and mushrooms. In a separate sauce pan, sauté them in 3 tablespoons butter until tender. Add the truffle salt and continue to stir for about one minute.

Add a tablespoon of flour and stir for one minute over medium heat. Add the 1 1/2 cups Half and Half and stir until thickened.

Stir in the grated cheese, remove from heat and set aside.

Next beat the 3 eggs in a small bowl. Heat the remaining tablespoon butter in your fry pan (non-stick helps tremendously for omelettes). Once hot, pour the egg  mixture in the pan and stir around until it starts to firm up a bit. Flip the omelette and turn off the heat.

Place the omelette on a serving plate and lay the asparagus spears on one side.

Drizzle the Jarlsberg Cheese sauce over the asparagus and fold over the omelette.

I have to say this is one of the best cheese sauces I’ve had. So good, in fact, that I added more Half & Half to the leftover cheese sauce and made a most wonderful cream soup. I’m curious to hear from you readers out there. The secret is definitely the truffle salt so do try to find some.

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Asparagus Omelette with Jarlsberg Cheese Sauce

Makes one large omelette that can be shared by two. The cheese sauce is so yummy you'll want to slurp it up as a soup. 

Ingredients

• 6 Large asparagus spears
• 3 Eggs
• 4 tbsp Butter
• 1/3 cup Shallots, minced
• 1 cup Fresh mushrooms, minced
• 1 tbsp Flour
• 1 1/2 cups Half & Half
• 3/4 cup Jarlsberg cheese, grated
• 1-2 tsp Truffle salt

Instructions

Asparagus and Sauce

• Lightly steam the asparagus in a shallow pan with a little water. Once al denté, still a little firm, remove to a plate.
• Grate Jarlsberg Cheese until you get 3/4 cup.
• Mince the shallots and mushrooms. In a separate sauce pan, sauté them in 3 tablespoons butter until tender. Add the truffle salt and continue to stir for about one minute. Add a tablespoon of flour and stir for one minute over medium heat. Add the 1 1/2 cups Half and Half and stir until thickened.
• Stir in the grated cheese, remove from heat and set aside.

Omelette

• Beat the 3 eggs in a small bowl. Heat the remaining tablespoon butter in a sauté pan (non-stick helps tremendously for omelettes). Once hot, pour the egg  mixture in the pan and stir around until it starts to firm up a bit. Gently flip the omelette and turn off the heat.
• Place the omelette on a serving plate and lay the asparagus spears on one side.
• Drizzle the Jarlsberg Cheese sauce over the asparagus, fold over the omelette and serve.

Notes

I have to say this is one of the best cheese sauces I've had. So good, in fact, that I added more Half & Half to the leftover cheese sauce and made a most wonderful cream soup. I'm curious to hear from you readers out there. The secret is definitely the truffle salt so do try to find some.