French Spring Asparagus Omelette

Instructions

1. 1
   Trim asparagus and cut into 3-4cm pieces. Blanch in salted boiling water for 3 minutes, then drain and set aside.
2. 2
   In a bowl, beat eggs with salt, pepper, and chervil until well combined.
3. 3
   Heat 1 tablespoon butter in a non-stick pan over medium heat. Sauté the shallot until softened, about 1 minute.
4. 4
   Add asparagus pieces to the pan and warm through, about 2 minutes.
5. 5
   Push vegetables to the side. Add remaining butter to the pan.
6. 6
   Pour beaten eggs over the vegetables and let set for 30 seconds without stirring.
7. 7
   Using a spatula, gently push cooked egg toward the center, tilting pan to let uncooked egg flow to edges.
8. 8
   When eggs are mostly set but still slightly creamy on top, sprinkle Gruyère cheese over half the omelette.
9. 9
   Fold omelette in half and slide onto a plate. Serve immediately.