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Asparagus, bacon and Le ChamPaître omelette

4 portions


  • 8 slices of bacon, finely chopped
  • 1 bunch of fresh asparagus
  • 8 eggs
  • 60 ml (¼ cup) milk
  • Ground pepper
  • 150 g (5 oz) Le ChamPaître, sliced


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  • Preheat the oven to 400˚F (200˚C).
  • In a large ovenproof skillet, cook the bacon with the asparagus over medium heat for 5 to 7 minutes.
  • Meanwhile, beat the eggs with the milk and add pepper to taste.
  • Pour the eggs into the skillet.
  • Top it all with Le ChamPaître and continue baking for 10 to 15 minutes, depending on desired doneness.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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