May is full of great local chef recipes! Here’s an absolutely fantastic French-style asparagus and mushroom omelette from chef Doug Katz of Fire.
- 3 tablespoons of local clarified butter or canola oil
- 3 large local eggs, beaten
- Kosher salt, to taste
- 1/4 cup local sharp cheddar, grated
- 4 thin spears of local asparagus, cleaned and blanched
- 1/2 cup shiitake mushrooms, sautéed golden brown and lightly seasoned
Heat an 8 inch nonstick skillet over high heat. Add butter or oil to the pan and heat until the oil shimmers. Add the eggs and season to taste with salt. Working quickly and using a heat resistant rubber spatula, stir the eggs constantly and vigorously over the heat until they are 80 percent cooked. Remove from heat and continue stirring until 95 percent cooked (about 15 seconds). Use your spatula to spread the eggs evenly over the bottom of the pan. Sprinkle the cheese over the entire egg surface. Place the asparagus off center (close to the pan handle). Sprinkle mushrooms over asparagus. Using the spatula to help you, roll the omelette away from you to form a roll and continue to roll directly onto a warm 10 inch or 12 inch plate. Serve with crispy potatoes or a simple salad.
This post was sponsored by Heinen’s. Laurie, one of the Heinen’s wine specialists, suggests Grunüer Veltliner (nicknamed GruVe) with this recipe. She says the dry, medium bodied Austrian grape is perfect with the eggs, mushrooms and the hard-to-pair asparagus. She adds that it has acidity, minerality and would be beautiful with this lighter dish.