Sunday, May 6, 2012

Fresh Asparagus Omelette with Smoked Gouda and Hollandaise Sauce

The other day, I went to lunch with some friends and one of them ordered the most amazing omelette I had ever tasted.  So I recreated it.  And although it was a little more time intensive than I normally like, it got easier the second time around (I made it again a couple of days later for Lynnette).  I had to research how to make the perfect omelette and found a great blog that gave a step by step guide (  I also found an easy blender hollandaise sauce recipe.  In the end, I have made this as easy as I could for posterity's sake.  But I don't think you'll be disappointed in the amount of effort.  The Gouda and the asparagus with the omelette were amazing.  It really is one of the most delicious egg recipes I have ever had!

Fresh Asparagus Omelette with Smoked Gouda and Hollandaise Sauce

3 eggs
2 Tbsp. milk
salt and pepper to taste
2 Tbsp. butter
4-5 asparagus stalks
1 small tomato, diced
1/4-1/2 c. shredded smoked Gouda cheese
Hollandaise sauce (see recipe below)

To start off, steam your asparagus.  When the asparagus is tender, take it off the heat and set it aside.  Then make the hollandaise sauce and set it aside.  You will want to keep it warm if you can.  I kept mine on the stove top, where I had heat from my steaming asparagus and then my cooking omelette.
In a small bowl, beat the eggs with a wire whisk.  You will want to beat them for a couple of minutes, until they are very frothy.  Add the milk and salt and pepper to taste.  Melt the butter in your pan.  Add the tomatoes and cook them for a couple of minutes, or until slightly tender.  Then pour in your egg, over the top of the tomatoes.  For instructions on how to cook the omelette (there is no shame in not knowing, I had to research like crazy) read the above link, or this one helped, too:

So, according to those lovely directions, cook the omelette.  When the omelette is close to being done, place the steamed asparagus on one side and then sprinkle the gouda over the entire thing.  Let it cook for a few more minutes.  You may want to put a lid on the pan to help the gouda melt.  I didn't.  But, it might have helped my cheese to melt a little better.  Fold the omelette in half, over the top of the asparagus and put it on a plate.  Pour the hollandaise sauce over the top of the whole thing.  Then sit back, (finally) relax and enjoy the fruits of all that hard work!

Easy Blender Hollandaise Sauce
adapted from:

3 egg yolks
pinch of chili powder
1 Tbsp. fresh lemon juice
1/2 tsp. salt
8 Tbsp. unsalted butter
1/2 c. warm water

Melt the butter in a small saucepan.  Try not to let it boil.  Put the egg yolks, chili powder, lemon juice and salt in the blender and mix it at a medium high speed until it lightens in color, about 30 seconds.  Turn the blender to its lowest setting and slowly add in the melted butter.  Continue to blend for a couple more seconds after the butter is all incorporated.  If you want yours a little thinner, add the warm water and blend it again.  It should taste buttery, lemony and a little bit salty.  If you need to add a little more lemon or a little more salt, just blend it well after you add it.  (The link gives more detail on the creaminess and flavor, if you are interested)  

1 comment:

  1. Are you for real?! That sounds awesome! Good for you for recreating your own recipe!!