Old recipe
Take an amount of stirred fresh white Tienen cheese and add the egg white of six eggs, three entire eggs and some sugar. Also add several spices, well washed currants, some grated Parmesan and unsalted butter or marrowbone. Also take some spinach, fresh marjoram and finely chopped basil. Mix it all together and fry it in the pan.
New recipe
Small omelettes with some herbs and Parmesan, served with herb salad and white asparagus, optionally with smoked or fresh lukewarm salmon.
For 4 people:
- 2 eggs
- 50 g Parmesan
- herbs: parsley, chives, tarragon
- 2 dl cream
- 12 thick white asparagus
- 250 g salmon (may or may not be smoked)
- salad: mixture of tarragon, sorrel, garden cress, watercress
Preparation:
Mix the eggs with the cream, 1 dl cooking liquid from the asparagus, mix with the fresh herbs and the grated Parmesan. Season to taste with some mustard, pepper and salt. Fry the mixture in a non-stick pan. Cook the peeled asparagus al dente in salted water. Make a mixture of the different herbs and season to taste with olive oil, lime juice, pepper and salt.
Serve several slices of smoked or raw salmon on the asparagus, the lukewarm omelettes and finish with the herb salad.