- Prepare asparagus by breaking off woody stalks and lightly steaming.
- Melt butter in a shallow non stick pan. Sauté spring onions and garlic for 2 minutes.
- Whisk together the eggs, cream, Perfect Italiano 4 Cheese Melt. Season with salt and pepper.
- Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set.
- Lay asparagus across the middle of omelette.
- Fold the omelette in half over the asparagus.
- Serve hot with a little salad garnish.