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
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