Wash the asparagus, cap approx. 3 cm at the lower end and peel the lower half. Boil the shells and the capped pieces in a little water for 10 minutes. Strain and keep the stock, discard the asparagus remains. Simmer the peeled asparagus in the broth for 4 minutes, strain and let the broth cool down a little.
Whisk the 2 eggs with 6 tablespoons of the asparagus broth, 1 teaspoon of the Chicken Stock Powder, a pinch of pepper and the wheat flour until homogeneous.
Fry the bacon in 2 tablespoons of olive oil, add the egg mixture and distribute in the pan.
Place the asparagus on one side. Bring the egg mixture to a halt at low heat with the lid on.
In the meantime, wash the tomatoes and cut into 6 mm thick slices. Sprinkle each with 1 drop of balsamic vinegar, a tiny pinch of salt per slice, then pepper and 2 drops of olive oil, and finally garnish with fresh dill leaves.
Fold the asparagus-free side of the omelette over the asparagus and tip the omelette out of the pan using the serving plate. Garnish with the tomato slices, flowers and leaves, serve warm and enjoy.