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Asparagus Omelet (Omelette aux Asperges)

Erken's asparagus omelet from 1914: 3 eggs are quickly fried with butter-braised asparagus, rolled up, filled with braised asparagus in a slit, topped with cheese souffle and gratinated 10 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 427 (falt i det fri)

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About the dish

One of several French-inspired omelet variations in the chapter on salads, omelets and side dishes. Erken builds a series of omelets with different fillings - here with braised asparagus and a lid of cheese souffle mixture that is gratinated in the oven.

How to make it

  1. 1

    Cook asparagus

    Braise the asparagus tips tender in a little butter. Keep them warm.

  2. 2

    Heat the pan

    Melt the butter in a frying pan until it is hot and foaming.

  3. 3

    Whisk the eggs

    Whisk the eggs together with salt and pepper.

  4. 4

    Fry the omelet

    Pour the egg mixture into the pan, add 1 tablespoon of the butter-braised asparagus, stir quickly with a fork and fry the omelet fast. Roll it up.

  5. 5

    Fill and gratinate

    Place the omelet on a warm platter, cut a slit or hollow lengthwise and put the rest of the braised asparagus in. Cover with a little cheese souffle and put the platter in a hot oven for 10 minutes.

Changes from the original

Measures are modernized (grams, dl, tbsp). "Vannes" is explained as the butter being heated/browned lightly in the pan. The amount of asparagus and cheese souffle is estimated, as the original only states "asparagus tips" and "a little cheese souffle." The method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 427) → 1949 (korrekturlest, s. 474)~43% av teksten endretfjernetlagt til
(Omelette aux asperges.) 3 egg salt pepper 15 gr. smør aspargestopper Smørret vannes Smøret varmes i stekepanden. stekepannen. De vispede, krydrede egg irøres. irøres, 1 spiseskefuld spiseskjefull asparges, stuet i smør, heldes helles i panden, omrøres pannen, røres hurtig om med gaffel, stekes raskt og rulles sammen. Naar Når omeletten er lagt paa på varmt fat, skjæres en ridse risse eller fordypning, og heri lægges legges stuede asparges, bedækket dekket med litt ostesoufflé. Sættes Settes i varm ovn i 10 minutter. Til 2 å 3 personer.

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Frequently asked questions

How many eggs do I need, and for how many servings?
The recipe uses 3 eggs and 15 grams of butter, and makes 2 servings. Total time is about 35 minutes.
How is the omelet filled?
A tablespoon of asparagus braised in butter is stirred into the eggs in the pan. When the omelet is quickly fried and rolled up, it is placed on a warm platter, a slit/hollow is cut in it, and braised asparagus tips are placed here and covered with a little cheese souffle.
Should the omelet be finished in the oven?
Yes, after it is filled and covered with cheese souffle, the platter is put in a hot oven for 10 minutes.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok from 1914, page 427, under omelets and egg dishes.

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