Wild Asparagus Omelette

This weekend we were in the countryside at my parents' house. 

Out walking, my wife and children found a handful of wild asparagus. There were maybe 20-30 tiny spears, only enough for a one-egg omelette, but a sublime one.

First I cleaned the asparagus well, snapped off the toughest part carefully with my fingers, dried them a little with a clean cloth and sautéed them in a little oil for just 3 or 4 minutes.

I beat an egg well, poured it into a frying pan, added a little salt and pepper, and straight away put the asparagus on top, folded the omelette and voilà, the omelette was done. Simple, yes, but with the simplicity of the sublime.

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