Asparagus and sorrel omelette

Ingredients

• 150 g asparagus spears
• a good handful fresh sorrel leaves
• 3 eggs at room temperature
• a dash single cream
• butter
• sunflower oil
• lightly dressed green salad to serve

Instructions

1. 1

   Trim the asparagus, removing any stringy stalk ends. Cook in a large pan of boiling water until tender (about 3-4 minutes.) Rinse immediately in a colander under cold running water until cooled. Drain well before slicing the stems into long thin diagonal strips. Shred the sorrel leaves.

2. 2

   Whisk the eggs with the cream and plenty of seasoning. Melt a small knob of butter with a dash of oil in a small non-stick frying pan (ideally with curved sides – the closest thing to a real omelette pan). When the butter is just beginning to sizzle pour in the egg mix. Scatter in the asparagus and sorrel leaves.

3. 3

   After a few seconds pick up the pan and tilting it away from you jerk it back in a circular motion a couple of times to fold the omelette over on itself. Fry for a few more seconds and repeat. Keep on going, always keeping the pan close to the heat until you have created a cocoon shape. The whole process should take about 3 minutes. The other way is to fold the omelette over with a spatula, but if done like this cook on a lower heat as it should not get too browned.

4. 4

   Tip onto a plate and serve with a dressed green salad. When the omelette is cut, the soft egg centre should run onto the plate.