• 150g 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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