Chef's Recipes

Asparagus and shiitake omelette with black bean and ginger broth and pickled cucumber

Australian Gourmet Traveller and Vasse Felix restaurant recipe for asparagus and shiitake omelette with black bean and ginger broth and pickled cucumber

By Aaron Carr
  • Serves 2
  • 10 mins preparation
  • 10 mins cooking
Asparagus and shiitake omelette with black bean and ginger broth and pickled cucumber
Asparagus and shiitake omelette with black bean and ginger broth and pickled cucumber

"My wife and I enjoyed the most amazing Asian-style asparagus and shiitake omelette at Vasse Felix in Margaret River. Would chef Aaron Carr be kind enough to give us the recipe?"
Martin Brown, Perth, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 6 free-range eggs
  • 4 shiitake mushrooms, thinly sliced
  • 2 tbsp vegetable oil
  • 4 asparagus, trimmed and blanched
  • ½ cup bean sprouts
Pickled cucumber
  • 1 tbsp sushi vinegar (see note)
  • 1 tbsp white sugar
  • 1 Lebanese cucumber, peeled and sliced lengthways with a vegetable peeler
Black bean and ginger broth
  • 2 tsp peanut oil
  • 2 cm piece ginger, cut into julienne
  • 1 small red chilli, seeds removed, cut into julienne
  • 2 tsp salted black beans, rinsed (see note)
  • 2 tbsp Shaoxing wine
  • 250 ml chicken stock (1 cup)
  • 1 tbsp light soy sauce
  • 1 tsp white sugar

Method

Main
  • 1
    For pickled cucumber, combine vinegar and sugar in a bowl and stir to dissolve sugar. Add cucumber, toss to coat and stand for 15 minutes.
  • 2
    For broth, heat peanut oil in a saucepan over high heat. Add ginger, chilli and black beans and stirfry for 1 minute. Add Shaoxing wine, bring to the boil and cook for 2 minutes or until reduced by half. Add stock, soy sauce and sugar and simmer for another 2 minutes. Keep warm and set aside.
  • 3
    In a bowl, lightly whisk eggs, add mushrooms and season to taste with sea salt and freshly ground white pepper. Heat half the oil in a wok over high heat until oil starts to shimmer. Pour in half the egg mixture and stir once. Cook for 30 seconds or until starting to set, then place 2 asparagus in middle of omelette and cook for another 30 seconds or until almost set. Slide onto a serving dish and roll into thirds. Repeat with remaining mixture then pour over the warm broth and top with bean sprouts and pickled cucumber.

Notes

Note Sushi vinegar and salted black beans are available from Asian grocery stores.

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  • Author: Aaron Carr