Omelette with green asparagus

Ingredients for 4 servings:

• 750 g asparagus, green
• 2 tbsp olive oil
• 2 tbsp raw cane sugar
• salt and pepper
• 6 eggs
• 100 ml cream
• 3 tbsp flour
• 1 tbsp butter
• 150 g cheese (goat cheese)
• 12 cocktail tomatoes
• 1 bunch of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the asparagus, trim 2 cm off the ends, and halve the stalks. Heat the olive oil in a pan, add the asparagus, and fry with sugar, salt, and pepper for 10 minutes. Separate the eggs, put the yolks in a bowl, and mix with the cream and flour. Beat the egg whites with a little salt until stiff peaks form and fold into the egg yolk mixture. Season with salt and pepper. Melt the butter in a pan, add 1-2 ladles of the egg mixture, and cook over medium heat for 3 minutes until firm. Turn once and finish frying. Chop the goat cheese and cherry tomatoes into small pieces. Arrange them on the omelets along with the asparagus. Finely chop the chives and sprinkle them over the omelets.