I have a short list of brunch dishes that I regularly make. I recently found a recipe in a hundred-year-old issue of Good Housekeeping for Asparagus Omelet that I’m adding to my repertoire of go-to brunch recipes. It makes a stunning presentation, and has a wonderful texture and taste.
Often omelets are a little heavy, but Asparagus Omelet is not like the typical modern omelet. The recipe calls for beating egg whites into stiff peaks, and then folding the remainder of the ingredients into them. This omelet incredibly light and airy with embedded pieces of asparagus.
The omelet was so thick that I didn’t even try to fold it over like the typical omelet, and instead just turned the unfolded omelet onto a plate (actually I turned it onto a baking sheet) and cut into wedges.
Here’s the recipe updated for modern cooks:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup milk
6 eggs, separated
3/4 cup cooked asparagus (1-inch pieces)
cooked asparagus tips for garnishing
Preheat oven to 350° F. Make a white sauce by melting the butter in small saucepan, then stir in the flour, salt, and pepper. Add a small amount of milk and make a paste. Gradually add remaining milk while stirring rapidly and continuing to heat. Continue stirring until thickens. Then remove from heat and set aside.
In a mixing bowl, beat egg whites until stiff peaks form.
In another bowl, beat the egg yolks until lemon colored. Stir in the white sauce and asparagus pieces; then fold into the beaten egg whites.
Heat a large oven-proof skillet on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg and asparagus mixture into the hot skillet, and gently cook for 1 minute. Move the skillet to the oven, and bake for about 10 minutes or until the egg mixture is set.
Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Garnish with asparagus tips and cut into wedges.
Here’s the original recipe: