Choose white asparagus and cut into oblique pieces. Cook in boiling water with 1 teaspoon each of salt and sugar for 8-10 minutes! Sieve and collect the brew! Quench cold. Cut off the lower quarter of the green asparagus and also cut the asparagus into oblique pieces and cook in boiling water with 1 teaspoon each of salt and pepper for 5 minutes, sieve and rinse in cold water!
Peel the onion and dice finely. Finely chop the chicken and season with seasoned salt, garlic pepper, paprika powder and pepper. Wash tomatoes, quarter them and remove the stalk, halve again! Wash, shake out and roughly chop leaf parsley! With stalk !!! Most of the aroma is in there !!!!
Preheat the oven to 80 degrees!
Heat the oil in a roasting pan and briefly sear the chicken! Take out and fry the onion cubes in the same fat until they turn color, then add tomatoes, stir briefly and deglaze with wine. Bring to the boil briefly and add asparagus stock. Add the cream and season with seasoning salt, Telly cherry pepper and sugar. Then dissolve the cornstarch with a little water and thicken the sauce! Then put the meat and asparagus back in the sauce, stir well and keep warm in the oven!
Separate the eggs and beat the egg whites with a little salt until stiff. At the same time, stir well the egg yolks, salt, pepper and cream! Then fold the egg white into the egg mixture! Heat a non-stick pan, add a little oil and fry the egg mixture in 2 portions until crispy. Keep warm in the oven! Chop the parsley!
Now divide the omelettes on 2 plates and spread over half of the ragout and fold the omelette. Sprinkle with parsley and serve! 🙂
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.