Asparagus Bechamel Omelette

Serves 4

Ingredients:

Bechamel sauce

• 2 tablespoon unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoons salt
• ¼ teaspoon freshly grated nutmeg

Roasted Asparagus

• ½ bunch fresh asparagus spears, trimmed
• 1 ½ tablespoons olive oil
• 1/2 teaspoon minced garlic
• Salt & pepper to taste

Omelettes

• 4 tablespoons unsalted butter
• 12 large eggs
• Salt & pepper to taste
• Fresh chives, chopped

Instructions:

1. Make Bechamel – Melt 2 tablespoons butter in a medium saucepan. Once melted add flour and stir until smooth. Continue stirring a few more minutes until flour turns a light, golden color. Increase heat to medium high and slowly whisk in the milk until thickened. Bring to a simmer and reduce heat to medium low. Continue simmering for another 10-15 minutes until the mixture is thickened and smooth. Season with salt and nutmeg.

    

2. Roast Asparagus – Preheat the oven to 425 degrees F. Arrange asparagus spears on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with minced garlic, salt & pepper. Toss to coat. Roast until just tender, about 8-10 minutes.

3. Make Omelets – In a medium bowl, whisk 3 eggs until frothy. Season with salt and pepper. Heat an 8-inch skillet over medium heat. Add butter and once melted skillet to coat entire surface.

4. Pour egg mixture into skillet. Cook for around a minute until eggs begin to become more firm. Using a heat-proof plastic spatula, pull edges of the omelet away from the sides of the pan and tilt the skillet to allow the uncooked egg to flow underneath the omelet to cook. Cook until eggs are set.

5. Serve – Add roasted asparagus spears. Slide omelet onto serving plate and roll closed. Pour warm bechamel over the omelette and sprinkle with chives. Repeat the process for three more omelettes.