Truita d’espàrrecs

Asparagus picked and eaten within hours needs little more than butter or a poached egg, but for variety why not use some in a truita? This Catalan egg dish is halfway between an omelette and a tortilla or frittata. Wash a small bundle of freshly picked asparagus (around six good-sized spears), peel the woody ends with a potato peeler into a point and chop into 5cm lengths. Beat three eggs well and add a splash of water. Heat 1tbsp of olive or a knob of butter in a skillet or omelette pan and fry the asparagus for a minute or two. Add the eggs, tipping the pan to swirl the mixture around, cook for a minute more to set, season and fold over to serve.