Cut the ends off the asparagus and peel the lower third. Cut the asparagus stalks into pieces approx. 1 cm long. Bring the water with a little salt and sugar to the boil. Put the asparagus in the boiling water and cook for 3 minutes. Drain, rinse with cold water and allow to drain.

Separate eggs. Mix the egg yolks with the cream. Stir in the cheese. Season with pepper and salt. Mix in the asparagus (except for the tips). Beat egg whites with a pinch of salt until stiff and fold in carefully.

Melt the butter in a crucible. Put the egg mixture in the pan and fry over medium heat. Turn the omelette (with the help of a plate) and fry the other side.

Briefly toss the asparagus tips in melted butter.

Slide the omelette onto a plate. Garnish with the asparagus tips and daisy blossoms.