Name: Asparagus Soufflé Omelette with Maltese Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tsp cornstarch; 1 cup (250 ml) milk; 5 eggs; 16 asparagus, steamed or grilled, kept warm; 3 egg yolks; 1 tbsp (15 ml) orange zest; 2 tbsp (30 ml) orange juice; 2 tsp (10 ml) lemon juice; 1/2 cup (115 g) unsalted butter, diced

Ingredients

Omelette
- 1 1/2 tsp cornstarch
- 1 cup (250 ml) milk
- 5 eggs
- 16 asparagus, steamed or grilled, kept warm
Maltese Sauce
- 3 egg yolks
- 1 tbsp (15 ml) orange zest
- 2 tbsp (30 ml) orange juice
- 2 tsp (10 ml) lemon juice
- 1/2 cup (115 g) unsalted butter, diced

Preparation

Omelette
- With the rack in the middle position, preheat the oven to 375°C (190°F). Butter an 8-inch (20 cm) glass pie dish.
- In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and whisk to combine well. Pour the mixture into the pie dish.
- Bake for about 20 minutes or until the top of the omelette begins to brown.
Maltese Sauce
- In a bowl placed over a pot of simmering water, whisk the egg yolks, orange zest and juice, and lemon juice until the mixture is hot and frothy. Be careful not to overcook the egg yolks. Gradually whisk in the butter. Whisk until the sauce coats the back of a spoon. Remove from the bowl from the pot.
- Divide the omelette and the asparagus among four plates. Drizzle with the sauce.

Asparagus Soufflé Omelette with Maltese Sauce

Categories

Ingredients

Omelette

Maltese Sauce

Preparation

Omelette

Maltese Sauce

Personal Note