Smoked Salmon and Asparagus Omelette with Lemon Butter Sauce
A soft-set omelette folded over tender asparagus and smoked salmon, finished with a warm lemon butter sauce that keeps the richness in balance.
- Total
- 15 min
- Prep 6 · Cook 9
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Folding
- Savory
- Stovetop
Instructions
-
Trim the woody ends from 100 g asparagus and cut the spears into 3 cm lengths. Crack 3 eggs into a bowl, add 0.25 tsp salt and 0.125 tsp black pepper, and beat until the yolks and whites are fully combined. Cut 50 g smoked salmon into 3 cm strips.
~4 min
Cutting asparagus into uniform 3 cm lengths ensures even cooking, while beating eggs fully combines yolks and whites for a consistent omelette texture.
-
Put a non-stick frying pan over medium heat. Add 1 tbsp water and the asparagus, cover, and cook until the spears are bright green and just tender when pierced with a knife, about 3 minutes. Slide the asparagus onto a plate.
~3 min
Steaming asparagus with a small amount of water and a lid cooks it quickly and preserves its bright green color and crisp-tender texture.
-
While step 2 cooks
While the asparagus cooks, melt 25 g hollandaise ingredients: butter in a small saucepan over low heat. Squeeze 1 tbsp juice from the lemon half into the butter, whisk for 30 seconds until the sauce is smooth and glossy, then take it off the heat.
~2 min
Melting butter over low heat and whisking in lemon juice creates an emulsion, thickening the sauce and preventing it from breaking.
If the lemon butter sauce tightens while it waits, whisk in a teaspoon of warm water off the heat to bring it back to a pourable gloss.
Emulsifying Whisk the butter and lemon juice vigorously over low heat until glossy; if it looks greasy, take it off the heat and whisk in a teaspoon of warm water.
-
Wipe the pan, set it over medium-low heat, and pour in the beaten eggs. Let them set undisturbed until the edges are firm and the center is still slightly wet, about 2 minutes.
~2 min
Cooking eggs over medium-low heat allows them to set gently without becoming rubbery, keeping the omelette tender.
Keep the pan at medium-low for the eggs: high heat makes the underside rubbery before the center sets.
-
Scatter the asparagus and smoked salmon over one half of the omelette. Fold the bare half over the filling with a spatula and cook for 1 minute more, until the eggs are just set and no liquid egg remains.
~1 min
Folding the omelette encloses the filling and allows the eggs to finish cooking evenly, creating a neat packet.
Folding Use a spatula to gently lift the bare half of the omelette and fold it over the filling; avoid pressing down, which can squeeze out the filling.
-
Slide the omelette onto a plate and spoon the warm lemon butter sauce over the top. Serve immediately.
~1 min