Recipe: Golden Omelette of Marans Eggs and Wild Asparagus

1 In a large pan melt 30g of butter then add your asparagus salt pepper and let it sweat, cover and 5 minutes then cover and turn off the heat.

2 Break your eggs one by one then pour them into a bowl salt (lightly) pepper and add your chopped chervil and mix with a fork.

3 At the moment of coming to the table, take your pan where your asparagus resides, remove some of it for presentation then make your omelette as usual and at the moment of rolling it add your 20g of butter.
Place it topped with your small bunch of asparagus on a hot dish and serve.
You will then taste the best omelette there is since made with the best eggs in France indeed these very dark eggs almost black from the best hens called "golden egg hens" resulting from the fortuitous crossing of fighting roosters carried by English ships and marsh hens they are moreover only present and very closely monitored in the MARANS region located in Sèvres Niortaise 20kms from La Rochelle .
To qualify their excellence know that Mrs De Gaulle ordered some every week for her General husband who only appreciated the quality of these incomparable eggs.