Asparagus Omelette Tarragon
|Asparagus||1⁄2 Pound, bias-sliced into 1-inch pieces|
|Golden tarragon sauce||2 Tablespoon|
Cook cut-up fresh asparagus.
Drain well; keep warm.
Beat eggs, water, salt, and pepper with fork till blended but not frothy.
In 10-inch skillet or omelet pan heat butter or margarine till it sizzles and browns slightly.
Tilt pan to grease sides.
Add egg mixture and cook slowly.
Run spatula around edge, lifting egg to allow uncooked portion to flow underneath.
Spoon asparagus across center of omelet; top with 1/2 cup Golden Tarragon Sauce.
Tilt pan to fold omelet and roll onto hot platter.
Serve with remaining.
Golden Tarragon Sauce.
Golden Tarragon Sauce: In small saucepan cook 1/4 cup sliced green onion with tops in 1 tablespoon butter till tender.
Stir in 3 tablespoons dry white wine and 1 tablespoon white wine vinegar.
Simmer till liquid is reduced by half, 3 to 5 minutes.
In another saucepan melt 1 tablespoon butter; blend in 4 teaspoons all-purpose flour.
Add 1/4 cups milk.
Cook, stirring constantly, till thickened and bubbly.
Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon dried tarragon, crushed.
Return to low heat and slowly stir in onion mixture.
-Heat through, but do not boil.