Wild Asparagus and Snowdrop Mushroom Omelet
Step 1: Omelet
Break the eggs one after the other into a ramekin and transfer them to a soup plate. Season with table salt and freshly ground pepper.
Beat the eggs lightly, and strain through a chinois.
Heat a bit of oil and a dab of butter in four 12-inch (30 cm) frying pans. Once the butter begins to brown, add the eggs and make a thin, flat omelet.
Turn the omelets out onto a buttered plate, and break up with a fork.
Step 2: Vegetables
Cut the bread into croutons, beginning with the crust.
Wash and drain the mushrooms.
Sauté the mushrooms in some olive oil, so that they give off their liquid. Drain, then sauté again in brown butter. Season with fleur de sel and freshly ground pepper.
Remove the tips of the wild asparagus, and discard the rest. At the last minute, cook the asparagus tips in boiling salted water, and serve immediately.
Cut the cold pork belly into 1/2 inch (1 cm) cubes. Brown the pork cubes on all sides in a cast iron pot. Remove the pork, and gently fry the croutons in the pork fat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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