Omelet with green asparagus and cheese

Peel the bottom half of the asparagus with a peeler and cut a few centimeters from the bottom of the stem. Slice the asparagus diagonally into three and cook in boiling water with plenty of salt in about 8 minutes until al dente. Drain them, rinse them under the cold tap and let them drain.

Beat the eggs in a bowl with the cream or crème fraîche and some salt and pepper. Preheat the oven grill.

Heat the butter in a large frying pan with a non-stick coating. Pour the egg mixture into the pan and let the bottom solidify. Divide the asparagus pieces and sprinkle with the cheese.

Do not place the pan too close to the grill for a few minutes or until the omelette has solidified at the top and the cheese starts to color.

Add boiled potatoes that are shaken with butter or wholemeal bread and do not hesitate to put the tomato ketchup on the table or drip the omelette in the kitchen with ketchup.