Herb Omelette

Ingredients

• 1 kg white asparagus
• Salt
• 1 tsp Honey
• 4 sprigs Parsley
• 4 sprigs chervil
• 2 sprigs Basil
• 0.5 bunch Chives
• 4 eggs
• Pepper
• 10 g butter (about 2 tsp)

Instructions

1. 1.

   Wash, peel thoroughly and trim the woody ends of the asparagus. In a wide pot bring 300 ml water with 1 tsp salt and honey to a boil.

2. 2.

   Add the asparagus spears, cover and cook for about 10 minutes until tender.

3. 3.

   Meanwhile wash parsley, chervil, and basil. Shake dry and pluck leaves, setting some aside.

4. 4.

   Finely chop remaining herb leaves. Wash chives, shake dry and cut into ribbons, setting half aside as well.

5. 5.

   Lift the asparagus from the pot with a slotted spoon, place on a preheated plate and cover with foil to keep warm.

6. 6.

   Reserve 4 tbsp of the cooking liquid. In a bowl combine the asparagus, eggs, chopped herbs, and chive ribbons. Season with salt and pepper and whisk with a fork.

7. 7.

   Melt butter in a non-stick pan (about 24 cm diameter). Pour in the egg mixture and cook over medium heat until the top starts to set.

8. 8.

   Fold the omelette from two opposite sides toward the center. Slide onto a preheated plate, sprinkle with remaining herbs, and arrange the asparagus on top.