The first new season Victorian asparagus hit our shelves this week, so we couldn’t resist cooking with them!

Cook the asparagus so it still has a little bite; it’s refreshing and makes us feel like spring isn’t too far away now. Only four weeks of winter left, after all!

The trick to a light omelette is to incorporate air into the eggs.

It’s the same with scrambled eggs.

The more air you incorporate, the better they will be!

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Serves 4

Ingredients

2 bunch asparagus, woody ends removed
Olive oil
1 clove garlic, crushed
8 large eggs
3 tbsp cream
Salt & pepper to season

4 pieces of Persian feta
1/4 cup pesto
Mixed salad leaves
3 radishes, thinly sliced
1 small Spanish onion
2 tbsp olive oil
1 tbsp red wine vinegar

Method

Heat a 20cm frypan over medium heat.

Add olive oil, asparagus, and garlic. Sauté for a few minutes, then set aside.

Reduce the heat to medium-low. Wipe out the pan and put it back on the flame. Add 1 tbsp olive oil.

Place eggs, cream, salt and pepper in a bowl and beat well with a fork, lifting and circling the fork upwards as you go to incorporate air.

Pour the eggs into the pan using a spatula and move them around slightly for the first minute. Shake the pan to even out the eggs.

Once the eggs are set on the bottom, place a plate over the pan, and then flip it over so the omelette falls onto the plate.

Slide the omelette back into the pan with the raw side up. Cook for another 90 seconds, then remove from the heat.

Place the omelette and asparagus on a plate, crumble over feta, and drizzle over pesto.

Combine olive oil and red wine vinegar.

Place salad ingredients on the platter, season with salt and pepper, and then drizzle over the dressing.