Omelet Canapés with Lemon-Dill Aïoli
 
Yield: 9
Ingredients
  • 6 to 9 thin asparagus spears
  • 1 tablespoon salted butter
  • 3 large eggs
  • 2 tablespoons heavy whipping cream
  • ⅛ teaspoon salt
  • 2 teaspoons snipped fresh dill
  • 1 recipe Lemon-Dill Aïoli (recipe follows)
  • Thin round crackers
  • Garnish: fresh dill sprigs
Instructions
  1. In a saucepan large enough to accommodate asparagus spears, bring 2 inches of water to a boil over high heat.
  2. Trim and discard tough ends from asparagus. Add asparagus spears to boiling water, and cook just until fork tender, 1 to 2 minutes. Plunge asparagus into ice water to stop the cooking process. Pat asparagus dry with paper towels.
  3. In a medium nonstick sauté pan, melt butter over medium heat.
  4. In a medium bowl, combine eggs, cream, and salt, whisking until frothy. Add to sauté pan, and sprinkle with snipped dill. Let eggs cook, lifting edges with a spatula to let egg run underneath cooked edges. When omelet is firm enough to lift, flip and cook on the other side just until set.
  5. Slide omelet onto a cutting board. Starting at end of omelet closest to you, place a row of asparagus spears. Make another row of asparagus next to the first one. Place a third row of asparagus on top of the first two. Roll up omelet away from you into a cylinder. Cut in ½-inch slices.
  6. Spread a small amount of Lemon-Dill Aïoli onto a cracker, and top with an omelet slice. Repeat with remaining omelet slices, crackers, and aïoli.
  7. Garnish each with a sprig of dill, if desired.
  8. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/omelet-canapes-lemon-dill-aioli-recipe/