Omelette with Green Asparagus Tips

Look forward to this fine asparagus recipe:

Cut the ends of the asparagus spears into small pieces, tie the asparagus spears into bundles, put them in enough boiling salted water form, add sugar and butter (1) and cook in 25-a half hours.

Cut the drained asparagus spears in half. Use the lower half of the asparagus elsewhere (e.g. for an asparagus soup), keep the upper halves warm.

Lightly massage butter (2) into beef fillets, roast in a heated, coated frying pan for 2-4 min. on each side, remove, cut into tender strips and keep warm.

Beat eggs with cold water and season with salt, pepper and nutmeg. Heat butter in a frying pan and fry omelets of the egg mixture in it, one after the other.

Slide the omelets onto preheated plates, top each omelet half with asparagus tips and beef tenderloin strips, and fold the other omelet half over the top.

Heat the Bernaise sauce according to the instructions on the package, pour a little of the sauce onto each omelet, garnish with heated mushroom halves and sprinkle with dill tips.

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