Spanish-style Cheese and Asparagus Omelet

Preheat the oven to 50°C (approximately 120°F).

Peel the asparagus, remove the woody ends and cut in half or in thirds. Cook in boiling salted water until al dente, 8-12 minutes. Remove the asparagus from the pot and drain well.

Cut the ham into small cubes. Heat 1 tablespoon oil in a non-stick skillet, add ham and cook 1-2 minutes. Add asparagus and cook 1 minute. Remove ham and asparagus from the pan and divide into 4 portions. Return 1/4 of the ham and asparagus to the pan. Whisk eggs with the cream, mix in the cheese and season well with salt and pepper. 1/4 pour over the asparagus in the pan and cook until thickened over medium heat for 2-3 minutes. Turn omelet with a spatula and pot lid and cook for another 2-3 minutes. Put on a plate and keep warm in the preheated oven, Repeat another with remaining ingredients to make 3 more omelets.

Rinse lettuce, trim and spin dry. Mix olive oil with the vinegar and season with salt and pepper. Toss lettuce with the dressing.