I made this based on a recipe from an old Better Homes and Gardens book. As usual I was in a hurry to serve so I took a picture after we already ate some of it ;)
Its so good but seem a bit complicated at first. Its worth another try though, since it passed the test on my two not-so-easy-to-please sons. However, I served it with a fresh veggie salad with Asian dressing which complimented it so well. So I guess on its own it might not be so popular.
Following is the modified recipe from the book:
Asparagus Omelet Tarragon
Ingredients:
1 bunch of asparagus, bias-sliced into 1-inch pieces
6 eggs
2 Tbsp. water
1/4 tsp. salt
dash pepper
2 Tbsp. butter
Tarragon Sauce:
1/4 cup sliced green onion
1 Tbsp butter
3 Tbsp dry white wine
1 Tbsp. lemon juice (which I substituted for the vinegar)
1 Tbsp butter
3 tsps all-purpose flour
1 cup milk (I used 1/2 cup fresh milk, and 1/2 cup water)
1/4 tsp. salt
1/4 tsp. dried Tarragon
Make the sauce first.
In a small saucepan cook sliced green onion in butter till tender. Stir in white wine and lemon juice and simmer till liquid is reduced by half, 3 to 5 mins. In another saucepan melt 1 Tbsp butter, blend in flour, then add milk. Cook, stirring constantly, till thickened and bubbly. Remove from heat, stir in salt and crushed dried tarragon. Return to low heat and slowly stir in onion mixture. Heat through, but do not boil.
Omelet:
Cook asparagus in a small amount of salted water, about 8-10 mins, until crisp-tender. Remove from heat and drain liquid. (Note: I would use this liquid in the sauce, next time)
Slightly beat eggs, water, salt and pepper with fork until blended but not frothy. In 10-inch skillet heat butter till it sizzles and browns slightly. Tilt pan to grease sides. Add egg mixture and cook slowly. Run spatula around edge, lifting egg to allow uncooked portion to flow underneath. Spoon asparagus across center of omelet, top with 1/2 cup of tarragon sauce. Tilt pan to fold omelet and roll onto hot platter. Serve with remaining sauce. Makes 4 servings.
