Asparagus Soufflé Omelette with Maltese Sauce | RICARDO
This omelette is the ultimate Sunday brunch recipe.
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Ingredients
- 1 1/2 tsp cornstarch
- 1 cup (250 ml) milk
- 5 eggs
- 16 asparagus, steamed or grilled, kept warm
- 3 egg yolks
- 1 tbsp (15 ml) orange zest
- 2 tbsp (30 ml) orange juice
- 2 tsp (10 ml) lemon juice
- 1/2 cup (115 g) unsalted butter, diced
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