Cut off the wooden end of the asparagus, cut sticks into 4 cm long pieces. Cook in a little olive oil in the pan until al dente. Halve or quarter the tomatoes. Put in a bowl with mozzarella.

Cut the bread into bite-sized pieces and fry them in a little oil until crispy. Put aside. Make a vinaigrette from 1 tablespoon of mustard, salt, pepper, vinegar and oil. Chop the herbs and add them. Add the asparagus to the tomatoes, add the vinaigrette and mix in everything, season to taste.

For the omelette, beat the eggs with a little salt and pepper and slowly bake golden yellow on both sides in a non-stick pan.

Halve the omelette on each plate. Fold the bread under the salad and distribute it between the two plates. Serve immediately.