Omelette à la Durand (Omelette with Mushroom, Artichoke, Truffle and Asparagus)

Ingredients

• eggs
• 15 grammes mushrooms
• 15 grammes artichoke bottom
• butter
• 1 small spoonful julienne of truffle
• 1 small spoonful asparagus tips
• 1 spoonful Velouté
• tomatoed sauce Demi-glace

Instructions

1. Slice 15 grammes of mushrooms and the same weight of artichoke bottom from raw, and sauté them in butter.
2. Add them to the eggs and make the omelette.
3. Bind a small spoonful of julienne of truffle and the same quantity of asparagus tips with a spoonful of Velouté, and fill the omelette with this.
4. Surround with a ribbon of tomatoed sauce Demi-glace.