Asparagus and Parmesan Rolled Omelette

Ingredients

• 8 large eggs
• 200 g asparagus spears
• 60 g Parmesan cheese
• 1 lemon
• 30 g butter
• 10 g fresh chives
• 1 tsp black pepper

Method

1. 1

   Snap the woody ends off the asparagus and blanch the spears in boiling salted water for 2 minutes. Drain and refresh in cold water, then slice into 3cm pieces.

2. 2

   Grate the Parmesan and snip the chives. Whisk the eggs with half the Parmesan, the chives, lemon zest, and plenty of black pepper.

3. 3

   Melt a quarter of the butter in a non-stick frying pan over medium-high heat. Pour in a quarter of the egg mixture.

4. 4

   As the edges set, draw them in with a spatula. When almost set, scatter a quarter of the asparagus across the centre. Fold and roll the omelette onto a warm plate.

5. 5

   Repeat for the remaining three portions. Finish each with a squeeze of lemon juice and the remaining Parmesan.