Split 6 dozen asparagus spears in half lengthways and drop in boiling water for 30 seconds. Drain and cool under running water and set aside.

In a small saucepan, melt butter with a dash of olive oil and cook the mushrooms on a high heat, seasoning with pepper. Once cooked, remove from heat and cover.

In a bowl, whisk the eggs and Pauls Whipping Cream until combined. Using a 20cm frying pan on a medium heat, melt a small amount of butter and then pour in the egg mix. Move the pan to evenly distibute the egg mix gently around the pan until almost all liquids are cooked. Place the asparagus spears over one half of the omelette.

Use the tip of a knife to release the omelette from the other side of the pan and flip this half of the omelette over the asparagus. Serve with toasted sourdough, mushrooms and sprinkle with chopped chives.