Trim the asparagus, tie into a bundle and boil in a saucepan of salted water for 20-30 minutes, depending on thickness.

Beat the eggs with the cream and season to taste. Heat just under a quarter of the butter in a frying pan, pour in a quarter of the egg mixture and tip the pan from side to side. Cook until the mixture has set but the top is still shiny.

Place each omelette on a pre-warmed plate and keep warm in a very cool oven (110c, 225f, gas 1/4 until all the omelettes are cooked.

Warm the prawns over a low heat in the remaining butter, stirring from time to time. Lift the asparagus out of the pan (reserve the liquid to use for a vegetable soup), drain and arrange on the omelettes.

Fold the omelettes over the asparagus and garnish each omelette with prawns.

Serve with: fresh green salad.