Asparagus and Moulis sheep's cheese omelette with quick romesco sauce

Ingredients

Preparation

Cut the cheese into thin slices or grate it. For the quick romesco sauce, blend all of the ingredients to a fine texture. Peel the asparagus bases and cut in half or into three pieces. Lightly blanch the asparagus in water. Beat the eggs, season with salt and cook the omelette in a hot pan with a little oil. Place the asparagus on one half of the omelette and the slices of cheese on top. Fold the omelette in half and continue cooking over a low heat until the egg is set and the cheese melted. Serve with the romesco sauce and toast.

Notes

The quick romesco sauce can be substituted with a good quality shop-bought romesco.