This is how I did it.
- Cut 3 or 4 asparagus spears diagonally into small pieces (about 1cm) and plunge into boiling water for 1 minute. Drain and set aside.
- Beat two eggs together. Add salt and black pepper (and just a splash of cream since I had some on hand). Beat together well.
- Put a non-stick pan on a high heat. When it's hot, add a knob of butter and sizzle the asparagus in it for half a minute or so, then chuck in the egg mixture and and shake it to spread it round the whole pan.
- When the egg is almost set and the bottom is golden-brown (about 1 minute), fold one third of the omelette over, then fold the middle section over, so that you're rolling it over itself into a kind of flat tube with the edges tucked under. Brown on that side too, and serve with buttered toast.
I had planned to spend today on the plot, finishing preparing the courgette bed and weeding the onions and potatoes, but the weather is looking pretty grim. The sun comes out for ten minutes, then it suddenly goes dark and hails for ten minutes, then the sun comes out for ten minutes... It sort of looks set to improve though; I think I will brave it in a while...