Green Asparagus Omelet

Green Asparagus Omelet : instructions

• 1
  Trim the tough ends off the asparagus. Wash and pat them dry.
  Set aside some whole asparagus spears (one per guest). Cut the rest into 1- or 2-cm-long pieces (cut them on the diagonal for a more attractive presentation).
• 2
  Heat the oil in a nonstick skillet or sauté pan, then add all the sliced and whole asparagus spears.
  Season with salt and pepper, then cover the pan.
  Cook for 5 to 8 minutes until they are tender but still crisp-tender.
• 3
  Continue cooking 5 minutes uncovered.
  Remove the whole asparagus spears from the pan and set them aside.
• 4
  Grate the Comté cheese.
  Beat the eggs until frothy.
  Gradually stir in the cream and grated Comté cheese while continuing to beat.
  Season with salt and pepper.
• 5
  Pour the mixture over the asparagus in the pan and cook over high heat.
  As it cooks, lower the heat and fold the edges of the omelet toward the center. 
• 6
  While the omelet is still very runny, add the reserved asparagus to warm them through.
  Once the omelet becomes slightly set, slide it onto a plate and serve immediately!