Asparagus and Sorrel Omelette

• 6 fairly thin asparagus spears
• 3 large free-range eggs, at room temperature
• a dash of single cre

Trim the asparagus, removing any tough ends from the stalks (these can be kept for soups). Plunge into a large pan of boiling water. Return to the boil and cook for 3-4 minutes until totally tender. Tip immediately into a colander and rinse under running water until cold. Drain well. Slice the spears into short, diagonal strips.

Whisk the eggs thoroughly with the cream and plenty of sal