- 100 g asparagus tips
- 6 free-range eggs, beaten
- 100 g chevin (soft goat’s cheese)
- Sea salt and freshly ground black pepper, to taste
Trim and steam the asparagus tips. Drain and allow to cool slightly. Mix the beaten eggs with the crumbled cheese.
Heat the oil in a 20 cm pan – you want a thick omelette. Pour in the egg mixture and add the asparagus. Cook very gently – for about 20 minutes – or until the omelette starts comes away from the sides of the pan.
Slide under a hot grill to brown lightly. Season to taste. Serve warm or at room temperature.