Pairing asparagus with eggs is a classic French combination, and adding truffles is a special touch that elevates a simple but luscious dish to the divine. Sure, truffles can brighten many recipes, but in this one the change is dramatic. And since you’ve already raised the stakes with the addition of truffles, why not serve a glass (or two) of prestige cuvee Champagne with the meal? We know; it’s a rhetorical question. This black truffle omelet recipe is one you’ll serve for breakfast, lunch and dinner.

Yield: 4 servings

Ingredients

2 oz. fresh or canned black truffles
8 extra large eggs
Kosher salt and black pepper, to taste
1 ½ lbs. asparagus
Juice squeezed from 1 lemon
Juice squeezed from 1 orange
1 teaspoons Dijon mustard
½ cup olive oil
3 tablespoons unsalted butter

Directions

The most important component of this black truffle omelet recipe is the truffle. Using a mandoline or very sharp knife, slice truffles so they are paper thin. Alternatively you can use a truffle shaver, which will make your life a whole lot easier.

Next, crack eggs into a large bowl and beat vigorously. Add truffles and season with salt and pepper. Cover with saran and refrigerate for 20-30 minutes.

Prep the Asparagus

The next part of this black truffle omelet recipe is to prep your asparagus. Bring 5 quarts of water to a boil and season aggressively with salt. Snap the end off one piece of asparagus. This will tell you which part is too tough to eat.  Use this as a guide to cut off ends of remaining asparagus. When water returns to a full boil, add asparagus and cook for 30 seconds. Drain asparagus and plunge into an ice bath to stop cooking process. Drain again, dry well, and set aside.

Make the Vinaigrette

In a small bowl, add lemon and orange juice. Add mustard and season with salt and pepper. Gradually whisk in oil until mixture has emulsified. Drizzle vinaigrette over asparagus and adjust seasoning.

Prepare the Omelet

Now comes the fun part of the black truffle omelet recipe. In an 8-inch nonstick or omelet pan, melt ¾ tablespoon butter on medium heat. When foam subsides, add ¼ of egg mixture. Stir with back of rubber spatula until edges begin to set. Lift edges and allow uncooked egg to hit bottom of pan. Cook until egg is set, just under 2 minutes. Fold omelet into thirds, like a letter, and then flip entire omelet onto a plate.  Cover with foil. Repeat process three times with remaining egg mixture of the black truffle omelet recipe. Serve immediately with asparagus.

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