1 Dissolve the poultry stock in 0.8 cup (20 cl) of lukewarm water.
2 Trim the tough base of the asparagus then peel them. Wash and pat dry.
3 Cut the tips to about 6 cm long. Place them in a saucepan with half the poultry stock and 0.4 oz (10 g) butter.
4 Cut the stems in half then into small pieces. Set aside in a small dish.
5 Peel, wash and pat dry the spring onions.
6 Slice the green parts and bulbs of the onions. Set aside two nice handfuls of the green parts in a small dish.
7 Wash and pat dry the chives. Snip them finely then set aside in a small dish.
8 Heat the olive oil over medium heat in a sauté pan. Sweat the onion bulbs for 2 minutes.
9 Add the asparagus pieces and cook for 3 minutes, stirring regularly.
10 Slice the shiitake mushrooms and add them to the pan. Mix well then let them sweat for 2 minutes over medium heat, stirring regularly.
11 Pour in the remaining poultry stock and cook gently for 5 minutes.
12 Cook the tips in gentle simmering water for 3 minutes. Keep warm over very low heat.
13 Season with fine sea salt and freshly ground pepper then transfer the garnish to a mixing bowl.
14 Break the eggs into a bowl then add the crème fraîche. Season with fine sea salt and freshly ground pepper.
15 Beat the eggs with a fork but not too much, to avoid incorporating too much air.
16 Add the reserved green onion parts and snipped chives. Mix well.
17 Warm the garnish gently over low heat.
18 Heat the 0.7 oz (20 g) butter in a large skillet.
19 Pour the eggs into the foaming butter. Stir with a spatula as soon as they begin to cook. Push the edges toward the center with a spatula.
20 Pour the hot garnish over the top of the omelet. Spread slightly.
21 Gently roll the omelet and slide it to one side of the pan by tilting.
22 Flip the omelet with a quick motion onto a serving plate.
23 Garnish one side with dressed green salad, arrange the warm asparagus tips and shredded dry ham on top.
24 Serve immediately.
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