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Nathan Outlaw's Asparagus, Red Onion and Davistow-Glazed Omelette

By Ashbourne News Telegraph  |  Posted: March 04, 2014

Asparagus, Red Onion Cheddar Glazed Omelette

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THE talented chef, who is based in Cornwall, has become a household name as a result of his years of high level cooking.

Here the Michelin-starred chef shares a delicious recipe

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves 4

You will need:

1 tbsp sunflower oil

15g butter

2 small red onions, sliced

100g asparagus tips, cut into 2.5cm lengths

6 large free range eggs plus 1 egg yolk

salt and freshly ground black pepper

3 tbsp creme fraiche

2 tsp snipped fresh chives

75g Davidstow Extra Mature Cheddar, grated


1 Heat the oil and butter in a medium, non-stick frying pan, add the onions and sauté for 3-4 mins until softened. Meanwhile blanch the asparagus in boiling water for 2 mins, drain and refresh in cold water.

2 In a jug, beat the six whole eggs together with plenty of seasoning. Pour the eggs into the pan with the onions and stir with a spatula until nearly set. Remove from the heat and shake the pan to level the mixture.

3 Beat the creme fraiche, egg yolk and chives together. Scatter the drained asparagus over the omelette, then the creme fraiche mix, followed by the cheese. Pop under a hot grill for a couple of minutes until golden brown and bubbling. Serve warm or cold in wedges with salad.

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