Chervil Omlet with Green Stalk Asparagus

Look forward to this fine asparagus recipe:

1. rinse asparagus spears, generously chop woody ends. Peel and finely dice onion. Rinse chervil, pluck leaves.

Mix eggs and 2 tbsp. water. Fold in onion and chervil. Season with salt, pepper and nutmeg.

3. Heat 1 tsp. fat in a coated frying pan (approx. 20 cm Ø). Cook half of the egg mixture in it over medium heat for 5-8 minutes. Slide omelet onto a plate and keep warm. Fry remaining egg mixture in 1 tsp. hot fat in the same way. 4.

In the meantime, steam asparagus spears in about 1/2 liter of boiling salted water with lid on for about 10 minutes until tender. Drain and cut in half.

Cut ham into fine cubes. Cut omelets into 8 pie pieces each. Place 2-3 asparagus halves on each omelet piece. Fold omelet over and pin down. Serve with crème fraîche and ham.

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