French Spring Asparagus and Cheese Omelette

Instructions

1. 1
   Trim asparagus and cut into 5cm pieces. Blanch in salted boiling water for 3-4 minutes until tender-crisp, then drain.
2. 2
   Heat 10g butter in a pan and sauté shallots until softened. Add asparagus and warm through for 1 minute. Season lightly.
3. 3
   Whisk eggs with salt, pepper, and a splash of cream until well combined.
4. 4
   Heat remaining 20g butter in a non-stick omelette pan over medium heat until foaming. Pour in eggs and let set for 30 seconds.
5. 5
   Gently push cooked egg toward center, tilting pan so uncooked egg flows to edges. When mostly set but still slightly wet on top, add asparagus mixture and cheese to one half.
6. 6
   Fold omelette in half and slide onto a warm plate. Garnish with chives and serve immediately.