Omelette aux Asperges with Gruyère

Ingredients

Gruyère cheese

1/2 cup, grated

Unsalted butter

2 tablespoons

Black pepper

1/4 teaspoon, freshly ground

Salt

1/2 teaspoon

Milk

1/4 cup

Eggs

3, large

Asparagus

1 cup, trimmed and cut into 1-inch pieces

Instructions

1. Fill a pot with water and a pinch of salt, bring it to a boil. Add the asparagus and blanch them for 2-3 minutes until they are crisp yet tender. Immediately drain and set them aside to cool.
2. In a bowl, crack the eggs, add milk, salt, and freshly ground black pepper. Whisk together until the mixture is well combined.
3. Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture. Let it cook undisturbed for 2-3 minutes, until the edges start to set.
4. Arrange the blanched asparagus evenly on one half of the omelette. Sprinkle the grated Gruyère cheese on top.
5. Carefully fold the other half of the omelette over the asparagus and cheese. Let it cook for another 2-3 minutes, until the cheese is melted and the omelette is cooked through.
6. Slide the omelette onto a plate, cut it in half, and serve hot.