For 3. Start by trimming and cooking a bunch of asparagus as I did for the Asparagus and eggs. Drain them and cut them into thirds. Save some of the best tips for garnish. Keep the rest warm in the oven sprinkled with Gruyere cheese – a tablespoon per person. Make the omelettes using 6 eggs exactly how I did previously when I cooked mushroom omelettes. Add a third of the asparagus and to the centre and serve with a nice salad.
Make a vinaigrette from olive oil and cider vinegar in a ratio of 3:1, a teaspoon of Dijon mustard, salt, pepper, sugar and a small clove of finely chopped garlic.
#57 Asparagus Omelette 6.5/10. A very nice omelette, but oddly I preferred the asparagus and eggs I made earlier in the month. Not sure why, because the ingredients are essentially the same.