Good quality ingredients always make the difference, but especially so here. Farm fresh eggs, homemade creme fraiche—if you have it, and pencil thin asparagus, just coming into season right now really elevate such a humble sounding dish.
You can prepare the asparagus two ways. Either roast a big batch, and keep it in the fridge to use throughout the week, or simply steam what you need for this recipe. I did the latter since this was a spur of the moment breakfast, and placed a few spears in a ceramic dish, then cooked them in the microwave for one minute.
Sea salt and freshly ground pepper, to taste
Butter, to coat the pan
3 spears pencil asparagus, steamed or roasted
2 dollops of creme fraiche
Generous pinch of smoked paprika
Beat the eggs lightly in a small bowl. Season with salt and pepper; set aside.
Melt a thin pat of butter in a 9-inch crepe pan over medium heat. Add the eggs, and swirl the pan, lifting edges with the tip of a butter knife so any uncooked egg can "fall" underneath. When the top of the eggs look mostly cooked, add the dollops of creme fraiche, sprinkle with the parika, and place the asparagus on top and. Fold the right third of the egg over the filling, then fold the left third of the egg on top to close the omelet (kind of like the way you would fold a sheet of paper in thirds). Let cook for 30 to 60 seconds more, just until the creme fraiche starts to ooze out.
Transfer to a dish and serve immediately.