For 4 people
For 4 people
Start by cooking the asparagus in boiling water for 20 minutes. Once cooked, drain and let cool.
Peel and chop the garlic, clarify the eggs by separating the whites from the yolks, then beat the whites until stiff using an electric mixer.
In a bowl, beat the egg yolks with the garlic and grated Parmesan cheese, then gently fold in the egg whites with a spatula.
In a frying pan, melt some butter and pour in the beaten eggs.
When the omelet begins to set, add the asparagus on top and fold the omelet over before carefully turning it over to cook the other side.
Meanwhile, dilute some mustard with liquid cream in a bowl.
Once cooked, place the omelet in a serving dish, sprinkle it with parsley and cover it with mustard sauce.
Serve immediately.
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