Omelette with asparagus and smoked salmon

This hardly counts as a recipe, after all everyone can steam asparagus, cook an omelette and open up a packet of smoked salmon.

However, the omelette needs to be what the French call baveuse i.e. runny on top so that when you fold it, the runny eggyness makes a sauce.

You add the salmon to the omelette when it is virtually cooked and then top it with the warm asparagus, fold it and serve.

Simple but delicious.

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