|1 ||Cut the asparagus aside the harder part of the trunk. Keep it without throwing.
Blanch in a saucepan with water and salt the asparagus for 2 minutes.
Drain and set aside.
Prepare the grill and when we put on the fire, put some olive oil on top. When hot, put the asparagus with a little salt on top and a ripe tomato cut in half.
Cut a few sheets of queues that we have reserved of the asparagus and place in a pan with a little olive oil. Brown back and forth a few minutes and set aside.
Beat two eggs, add the asparragus laminated and make the omelette with a little oil.
Prepare the plate with the tortilla and accompanied by two studs with a little olive oil on top and a slice of tomato, lemon marmalade and a little sesame like a side dish.