Herb Omelette with Sesame Potatoes and White Asparagus
Rinse the asparagus, peel, cut off the woody ends and cook in boiling salted water with lemon juice and butter for about 20 minutes.
Toast the sesame seeds in a dry frying pan, then set aside on a plate to cool.
Cook the peeled potatoes in boiling salted water for about 20 minutes.
In a large skillet, melt the butter and swirl the hot potatoes in it.
Remove the potatoes and roll in toasted sesame seeds.
Rinse the herbs, pluck from the stems and finely chop. Set some aside for garnish, and puree the rest with the cream. Beat the eggs in a bowl, stir in the herb puree and season with salt and pepper.
Heat 1/2 tablespoon oil in a pan and cook 1/2 of the egg mixture on both sides, forming an omelette. Remove from the pan and keep warm. Cook the second omelette in the same manner.
Drain the asparagus well and arrange on plates. Top with the omelette, and serve alongside the potatoes, garnished with herbs.