INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375F. In a 10-inch non-stick skillet simmer the
asparagus in water to cover for 3 to 5 minutes, or until it is just
tender. Drain the asparagus, rinse it under cold water, and pat it
dry with paper towels. Cut the asparagus crosswise into 1/4-inch
pieces and transfer the pieces to a bowl. In the skillet cook the
onion with salt and pepper to taste in 1 tablespoon of the butter
over moderate heat, stirring frequently, for 5 minutes. Add the
sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the
onion is golden, and transfer the mixture to the bowl. Stir in the
Gruyère, the tarragon, and salt and pepper to taste.
In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over
moderate heat until it is melted, tilt the skillet to coat it, and
remove it from the heat. In a bowl whisk the egg yolks with the flour
and salt and pepper to taste until the mixture is thick and
lemon-colored. In another bowl with an electric mixer beat the egg
whites with a pinch of salt until they just hold stiff peaks, fold
them into the yolk mixture gently but thoroughly, and pour the egg
mixture into the skillet, spreading it evenly. (If the skillet handle
is plastic, wrap it in a double thickness of foil.) Bake the omelet
in the middle of the oven for 7 minutes, or until it is puffed and
almost cooked through, spoon the filling down the middle of it, and
with a spatula fold the omelet in half to enclose the filling. Bake
the omelet in the middle of the oven for 1 minute more, or until the
cheese is melted and the omelet is cooked through.
Serves 2.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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