John Myers
Ingredients for 2 servings:
- 250 ml milk
- 3 eggs
- 100 g flour
- Salt
- 1,000 g asparagus
- salt water
- 1 pinch(s) of sugar
- 1 shallot(s) or onion
- 3 tbsp butter
- 3 tbsp flour
- 200 ml milk or cream
- 500 ml broth
- 1 bunch tarragon, fresh
- salt and pepper
- nutmeg
- lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
my favorite recipe for several years
Finely chop the onion or shallot. Melt the butter in a saucepan, cover, and sauté the diced shallots until translucent. They should remain light brown. Dust with flour and sauté until light brown. Then deglaze with milk or cream and stock, stirring vigorously with a whisk. Season with nutmeg, salt, and pepper, and simmer for about 10 minutes, until the desired consistency is almost reached and the flour taste has disappeared (add more stock or cream if necessary). Now add the tarragon and simmer for about 10 minutes. Peel the asparagus and trim off the woody ends. Cook in salted water with a pinch of sugar until not too soft (time depends on the thickness of the asparagus spears). Whisk together the milk, eggs, and flour, season with salt, and let stand for about 30 minutes. Fry omelets in a little clarified butter. Fill the omelets with a few asparagus spears, roll them up, and keep them warm in the oven until the batter and asparagus are used up. Garnish with a little tarragon sauce and serve, passing the rest of the sauce on the side.
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