Asparagus & Herb Omelette

Ingredients

• 5 large eggs
• 16 asparagus spears, peeled
• Chopped herbs (parsley and chives)
• Cream, butter, oil
• Lemon juice
• 2 tbsp creamed horseradish
• 1 tsp snipped chives
• Salt to taste, ground pepper

Method
- Gently whisk the eggs with cream, salt, pepper and fresh herbs with a fork.
- Heat a knob of butter in a pan and cook thin omelettes once at a time, then drain separately on kitchen towels to cool.
- Briefly grill the asparagus in a griddle pan with a touch of salt and oil for a few minutes.
- Combine the sour cream, lemon juice, creamed horseradish and snipped chives. Then smear the omelettes with the sour cream mixture, top with asparagus and roll up.
- Serve warm with whole chives.


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