4 sticks of asparagus 2 eggs salt and ground black pepper 1/2oz/15g butter 1 Tbs. soured cream watercress sprigs to decorate
Instructions
1) Trim asparagus and remove woody bases. Cut to equal lengths. Steam until tender, Reserve.
2) Beat eggs with seasoning. Melt butter in an omelette pan and pour in egg mixture.
3) Over high heat, stir egg mix around with a fork, bringing the outside edge of mixture into the center so that the uncooked mixture runs underneath. Do this until the mixture begins to set, then turn heat down low.
4) When it is firm and golden underneath but still soft on top, add the asparagus spears and a dollop of soured cream. Make sure the tips are pointing the same way for pretty presentation.
5) Flip over the omelette on to a plate to enclose spears and cream and serve decorated with sprigs of watercress.
