Asparagus Omelet

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Credit: Didier Loire
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Instructions

Step 1: Asparagus

Remove the leaflets from the asparagus and peel.

Discard the woody ends of the stems. Cut the baby asparagus on the bias, 2 inches (5 cm) from the tip, and cut the green asparagus 2 1/2 inches (6 cm) from the tip.

Cut the remaining soft parts into round slices, 1/5 inch (5 mm) thick.

Heat some olive oil in a sauté pan. Add the asparagus slices, season with salt, and cook until tender without browning. Add the light chicken stock, cover, and simmer.

Once the asparagus are nice and tender, drain well through a colander and puree in a blender. Strain through a tamis to get rid of any remaining stringy parts. Place immediately on a sheet pan to cool.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits