Lazy Sunday Morel Omelette Baveuse with Shaved Asparagus

Instructions

1. 1

   First, let's get our eggs ready. In a medium bowl, vigorously whisk the 6 large eggs with 1/4 tsp kosher salt until the yolks and whites are completely homogenous—no streaks!

   2 min

   Tip: Lifting the whisk out of the bowl slightly as you beat incorporates a little air, but the key is just making sure the whites are completely broken down.

2. 2

   Heat 1 tbsp cultured butter in an 8-inch nonstick skillet over medium heat. Add the 1 medium shallot and 4 oz fresh morel mushrooms. Sauté until the morels are tender and beautifully browned, about 5 minutes. Pour in the 2 tbsp dry white wine to deglaze, let it evaporate completely, and stir in the 1 tsp fresh thyme leaves. Transfer the mixture to a small bowl and wipe the skillet clean with a paper towel.

   6 min

   Tip: Morels act like little sponges, so they will soak up that butter and wine instantly and release incredible flavor.

3. 3

   While the morels are sautéing, use a vegetable peeler to shave the 1/2 bunch asparagus into delicate ribbons. Toss them in a mixing bowl with 1 tbsp olive oil, 1 tsp champagne vinegar, and 1 pinch flaky sea salt. Set aside to marinate slightly.

   4 min

   Tip: Lay the asparagus spears flat on your cutting board while peeling—it makes shaving them infinitely easier.

4. 4

   Return your wiped skillet to medium-low heat and melt 1/2 tbsp cultured butter. Pour in half the whisked egg mixture. Keep the pan moving continuously, shaking it back and forth while stirring the eggs quickly with a fork (or silicone spatula) to create tiny, tender curds.

   3 min

   Tip: Don't stop moving! The combination of shaking the pan and stirring the eggs is the secret to that impossibly creamy French texture.

5. 5

   When the eggs are mostly set but still softly weeping and baveuse (runny) on top, smooth them out into an even layer. Spoon half the cooked morel mixture in a line right down the center. Gently fold one side over the center to cover the morels, then tilt the pan and tap the handle to roll the omelette onto a warm plate, seam-side down.

   1 min

   Tip: It's completely fine if the eggs look a bit too wet right before you roll; residual heat will finish the cooking perfectly on the plate.

6. 6

   Wipe the skillet out one last time and repeat the exact same process with the remaining 1/2 tbsp cultured butter, the rest of the whisked eggs, and the remaining cooked morels to create your second omelette.

   4 min

   Tip: If your pan got too hot during the first omelette, let it cool off the heat for 30 seconds before melting the butter for the second one.

7. 7

   To serve, crown both warm omelettes with a generous mound of the dressed shaved asparagus salad and scatter everything unapologetically with the 2 tbsp mixed fines herbes. Serve immediately and dig in.

   1 min

   Tip: I like to finish the plate with a final crack of black pepper right over the herbs.