Blanch asparagus in boiling salted water for three minutes, drain and finely chop.
Lightly whisk the eggs, season and stir in the herbs.
Sizzle the butter in a small non-stick pan and add the eggs. With a palette knife draw in the cooked egg and tip the pan to allow the runny egg to cook slightly.
Add the cheese and asparagus, fold over the omelette and serve.
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