On the weekend we generally have two meals a day - a substantial, late breakfast and then an evening meal - and pretty much Paul's favourite thing for the substantial late breakfast is a very cheesy omelette. Curtis Stone's Lazy Asparagus Omelette is just the thing really!
I've written in the past about my favourite frying pan, and how it makes the best omelettes in the world. It really does.
Paul doesn't like a baveuse omelette, so this technique of putting the pan under the grill to finish, which leaves you with something half way between a French omelette and a frittata, is the one I tend to use anyway. My delicious new season British asparagus were really skinny, so I just sauteed them raw in the butter before adding the eggs. I also reduced the number of eggs, because 12 is too big for that pan and way too much food, really.
The taleggio melted into delicious runny pools, the eggs were just set, and the asparagus brought its wonderful fresh flavour to the party. It's one of those really simple dishes where everything has to be just right, and the combination of butter, eggs, asparagus and cheese was just perfect.