250g asparagus, trimmed of any woody stalks
2 spring onions, finely chopped
2 medium free-range eggs, beaten
A good knob of butter
sea salt and freshly ground white pepper
Cook the asparagus in boiling salted water for about 2-3 minutes, depending on the thickness, until they still have a bit of bite to them, then refresh them in cold water for a couple of minutes.
Mix the spring onion with the eggs and season well. Heat the butter in the pan, add the beaten egg and stir on a low heat for about a minute until the egg begins to set, then remove from the heat, leave for another minute to let the base of the omelette set, then lay about 3 spears of asparagus if they're thin (one if they're thick), at the end nearest to you and roll the omelette up as tightly as possible and turn out on to a board. Leave to cool a little and cut into 2cm thick slices and arrange on a serving dish.
Enjoy a three-course lunch cooked by Mark Hix with the Australian chef and restaurateur Bill Granger at Hix Oyster & Fish House in Lyme Regis on 22 April. To book a place (£37.50), please call Jo Verberne on 01206 756388Reuse content