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.