INGREDIENTS
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Serves 2 (and a half)
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For the filling:
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1 shallot, sliced thinly
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1 clove of garlic, minced
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8 spears of asparagus, ends snapped off
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2-3 tbsp of herbed, creamy brie cheese
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salt and pepper
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1/2 tbsp butter, tiny splash of olive oil
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For the omelette:
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4 eggs
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2 tsp water
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salt and pepper
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1 tbsp butter