Omelette with green asparagus and bacon

Ingredients for 1 servings:

• 9 stalk(s) asparagus, green
• 2 eggs, size M
• 2 slices of bacon
• e.g. extra virgin olive oil
• n. B. Pepper, black, from the mill
• 1 pinch(s) of mace powder
• 1 tsp chicken stock powder, alternatively chicken bouillon extra, granulated
• 1 tbsp wheat flour type 405
• 2 m.-large tomato(s), fully ripe
• e.g. Dill, fresh
• n. B. Aceto balsamico di Modena
• n. B. Salt and pepper, black, from the mill
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the asparagus, trim about 3 cm off the bottom end, and peel the lower half. Boil the peels and trimmed pieces in a little water for 10 minutes. Strain, reserving the stock and discarding any asparagus trimmings. Simmer the peeled asparagus in the stock for four minutes, strain, and let the stock cool slightly. Whisk the two eggs with 6 tablespoons of the asparagus stock, 1 teaspoon of the chicken stock powder, a pinch of pepper, and the wheat flour until smooth. Fry the bacon in 2 tablespoons of olive oil, add the egg mixture, and spread it in the pan. Place the asparagus on one side. Cover and reduce the heat to low until the egg mixture sets. Meanwhile, wash the tomatoes and cut them into slices about 6 mm thick. Drizzle each slice with a drop of balsamic vinegar, a tiny pinch of salt, then pepper and two drops of olive oil. Finally, garnish with fresh dill leaves. Fold the asparagus-free side of the omelet over the asparagus and tip the omelet out of the pan using the serving plate. Garnish with the tomato slices, blossoms, and leaves and serve warm.