Recipe: Omelette with Fine Asparagus and Cured Ham

1 Briefly peel your asparagus up to the green parts then break them at the base (this happens on its own).

2 Bring a large amount of water to boil, salt it heavily with coarse sea salt, then at boiling point pour in your asparagus for 5 minutes of cooking after the water returns to a boil.

3 Then drain them and plunge them into ice water for 5 minutes then place them on a paper towel.

4 Arrange your asparagus in alignment on your cutting board and cut your green tips to about 5cm then for the rest cut them into small dice.

5 In a small saucepan pour your mascarpone then when it is melted, add your asparagus dice, heat a little, give it a good grind of pepper, turn off the heat and cover.

6 Just as you are about to serve, gently heat your asparagus dice, place your pan with a nice knob of butter then when it has melted, pour in your eggs, stir with a spatula as soon as it sets, remove from heat, place your asparagus dice on top of the omelette then roll it and place it on a nice hot plate, arrange your asparagus tips by alternating them with your ham strips and pour over a drizzle of warm olive oil and give it a good grind of pepper.