White Asparagus & Black Truffle Omelette Recipe

Prepare the Ingredients

Trim the white asparagus and cut them into small pieces. Clean and slice the chanterelle mushrooms. Preheat a non-stick skillet over medium heat.

Cook the Vegetables

Add olive oil to the skillet. Sauté the white asparagus and chanterelle mushrooms until tender, about 5 minutes. Add caramelized onions and stir to combine. Season with salt and pepper to taste.

Beat the Eggs

In a bowl, whisk together the eggs, a pinch of salt, and pepper until well combined.

Cook the Omelette

Pour the beaten eggs over the sautéed vegetables in the skillet. Allow it to cook undisturbed for 2-3 minutes on medium-low heat until the edges begin to set.

Add Cheese and Finish

Sprinkle the fontina cheese on half of the omelette, then fold the other half over the cheese. Cook for an additional 1-2 minutes until the cheese melts and the omelette is cooked through.

Serve

Drizzle with black truffle oil and garnish with shaved fennel. Serve immediately.