Peel the asparagus and place them in a skillet over medium heat (setting 5) with a generous amount of butter. Add salt. Cook for about 20 minutes, covering the skillet if you like. Finish by browning the asparagus over medium-high heat (setting 7).

Meanwhile, crack four eggs into a bowl. Add a splash of milk, finely chop some chives, and add salt. Whisk everything together with a fork. Finish with a couple of turns of freshly ground pepper. Remove the asparagus from the skillet and place them on a cutting board. If the butter has browned too much, clean the skillet. Return the skillet to the stove and add more butter.

Pour the egg mixture into the skillet (use a medium-sized one). Cut the asparagus into small pieces. When the omelette starts to set, add the asparagus pieces to one half of the omelette. Fold over about one-third of the omelette. Got it? Five minutes later, enjoy your meal!