Meanwhile, prepare any filling that needs to be warmed. Increase oven temperature to 375 degrees. Cover the egg surface with another oiled or buttered piece of parchment. Invert onto the counter, and peel off the parchment on the top.
Sprinkle the egg surface with whatever filling is to be used. Starting on the long side of the egg surface, and using the parchment on the bottom to help, roll up the egg, jellyroll fashion. Place the roulade back on the jellyroll pan, with parchment underneath, and return it to the oven. Bake until any cheese in the filling has melted, about 10 minutes. To serve, cut into slices.
The filling must be prepared and hot (except for cheese) before it is placed on the cooked egg surface. Make sure any moisture in the vegetables is gone; heat in a saute pan to assure it.
- Diced tomatoes or roasted red peppers and grated Cheddar cheese
- Diced sauteed mushrooms and Gruyere cheese
- Cooked, chopped spinach (make sure it's thoroughly dry) and Parmesan cheese
- Slices of prosciutto and any grated cheese
- Black beans and diced roasted red peppers
- Diced ham and grated Cheddar cheese
- Smoked salmon (lox), whipped cream cheese (so it's easy to spread), chives or capers
- Cooked and crumbled bacon or sausage
- Grated cheese or fresh, minced herbs
- Green chile sauce
- Hollandaise sauce
Servings will vary
Note: You can roast the asparagus at a variety of temperatures, depending on what else you have cooking in the oven. You'll need to adapt the length of time accordingly. Generally I roast the asparagus at 400 degrees for about 20 minutes, but because the egg roulade is in the oven, for this menu I will cook it at 350 degrees for about 30 minutes. If you're making two roulades, consider roasting the asparagus prior to baking the egg batter. The lemon zest (the grated rind) gives the asparagus a bright, light flavor that seems springlike.
Lemon zest, optional (see note)
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees. Break off ends of asparagus. Toss with olive oil and lemon zest, if using, and sprinkle with salt and pepper. Place in ovenproof dish. Roast for about 30 to 35 minutes, tossing once, or until asparagus is as tender as you want. Serve warm or at room temperature.
Brown sugar ham