1 Rinse asparagus, peel lower third and cut off ends. Cut asparagus into pieces about 3 cm (approximately 1 inch) long.
2 Halve chile pepper lengthwise, remove seeds and chop finely. Peel garlic and chop finely.
4 Rinse basil and parsley, shake dry and pluck leaves. Reserve some basil leaves and finely chop remaining herb leaves.
5 Heat oil in a non-stick pan and fry asparagus over medium heat, stirring, for about 5 minutes. Add garlic and chile pepper and cook briefly.
6 Meanwhile whisk eggs in a bowl. Mix in chopped herbs and Parmesan and season with salt and pepper.
7 Pour egg mixture over asparagus and cook over low heat, covered, for 8-10 minutes.
8 Flip omelette onto a large plate, cut into pieces and garnish with basil leaves.