Asparagus Omelette

Preparation:

Preparation: Prepare a bechamel with 40 g of flour, 40 g of butter and warm milk; cook it for about 10 minutes and just before turning off the heat, add the cream. Lightly beat the eggs with a pinch of salt, add 20 g of flour and the Parmesan. Mix well. Boil the asparagus tips in lightly salted water for 6-7 minutes, then drain and let them flavor briefly in 25 g of butter. Melt 30 g of butter in a large pan, pour in the eggs and let the omelette set on one side, leaving it just soft at the top. Spread some of the béchamel on half of the omelette, sprinkle with Emmenthal cheese and arrange the asparagus on top. Fold the omelette in half and transfer to a greased baking dish with the remaining butter (or to a heatproof dish). Cover it with the remaining bechamel and put it au gratin in a hot oven at 200 degrees for 12-15 minutes.