Egg Roll with Asparagus and Carrots

Ingredients

• 500 g Green Asparagus
• 1 Carrot
• 150 ml whipping cream
• 1 egg
• 1 tsp Cornstarch
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 Carrot
• 5 eggs
• Salt
• Pepper (freshly ground)
• 2 tbsp butter

Instructions

1. 1.

   For the filling, peel the lower third of the asparagus. Peel the carrot and cut it lengthwise into sticks. Cook both in boiling salted water for about 8 minutes until al dente, drain, shock in cold water, and let drain. Mix the cream, egg, and cornstarch well and season with salt, pepper, and nutmeg.

2. 2.

   For the omelettes, peel and finely grate the carrot. Separate the eggs. Beat the whites to stiff peaks. Whisk the yolks and season with salt and pepper, then fold in the grated carrot. Gently fold the meringue into the yolk mixture.

3. 3.

   Melt 1 tbsp butter in a large non‑stick pan. Pour half of the egg mixture, spread it out, cover with a lid, and bake for about 5 minutes over medium heat. Keep warm in an oven at 70°C on convection. Bake a second omelette from the remaining batter.

4. 4.

   Spread the cream‑egg mixture over both omelettes (raise the oven to 140°C), lay carrots and asparagus on top, season with salt and pepper, roll them together, cover with foil, and bake for about 20 minutes in the oven.

5. 5.

   Before serving, slice the egg roll into rounds.