3 free-range eggs
2 Tbsp finely grated parmesan
Sea-salt flakes and freshly ground black pepper, to season
400g asparagus, trimmed
1/4 cup extra virgin olive oil
1/2 red onion, very finely diced
2 tsp capers, finely chopped
1/4 bunch flat-leaf parsley leaves, finely chopped
1/2 bunch tarragon, finely chopped
1 Tbsp white balsamic vinegar
Shaved parmesan, to serve
Lemon cheeks, to serve
Whisk eggs and parmesan in a bowl, season, then pour into a non-stick frying pan and cook on medium heat to make a thin omelette. Slice into fine strips.
Drizzle asparagus with 1 tablespoon of the oil, then arrange on a wire mesh grill (a wire rack over an open flame). Cook on high heat for 1 minute, until lightly blackened, then set grill high above flame for15 minutes to absorb smoky flavour (or cook on a chargrill pan, turning, for 3-5 minutes, until tender).
Arrange asparagus on a platter, top with omelette slices, onion, capers and herbs, then drizzle with remaining oil and balsamic. Scatter with parmesan and serve with lemon.