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A cold asparagus & herb 'omelette'

Method

  • Gently whisk the eggs, cream, seasonings and fresh herbs with a fork.
  • Heat a knob of butter in a non-stick pan and cook thin omelettes, one at a time, adding a little butter to the pan between each one. Then drain separately on kitchen paper towels to cool.
  • At the same time, briefly cook the asparagus in a pot of lightly salted, boiling water. Then dunk them in iced water, before draining on paper towels.
  • Combine the sour cream, lemon juice, creamed horseradish and snipped chives.
  • Smear the 'omelettes' with the sour cream mixture, top with asparagus and roll up. Serve warm or at room temperature garnished with whole chives.

Ingredients

  • 6 large eggs
  • a splash of cream
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped soft herbs, eg. tarragon, parsley & chives
  • butter
  • 16 asparagus spears, peeled
  • ¼ cup sour cream
  • a good squeeze of fresh lemon juice
  • 1 heaped tbsp creamed horseradish
  • 1 tspn snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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