Asparagus omelette with radish vinaigrette

Mix together the vinegar, oil, salt and pepper. Dice the radishes, cut the chive into small pieces, mix into the dressing.

Cut the woody ends off the asparagus. Cut the asparagus into 1.5 cm long pieces. Cook in boiling salted water for 3 minutes, refresh in cold water.

Cut the Emmentaler AOP into small cubes. Separate the eggs. Place the egg yolk, asparagus, diced cheese, saffron, salt and pepper in a bowl and mix together well. Beat the egg white until stiff and then fold it into the egg yolk mixture. Cook two omelettes from this mixture. Melt butter in two non-stick frying pans. Pour the mixture into each pan and cook over a medium heat for 10-12 minutes. Turn the omelettes over using a plate. Melt some more butter, return the omelettes to the pan and finish off the cooking process in 5-8 minutes.

Serve the omelettes with radish vinaigrette dressing.