Serves 1

3 tablespoons butter

1 small Yukon gold potato, cut into ¼-inch pieces

1 medium stalk asparagus, stem end sliced into thin rounds, 3 inches of tip intact

2 large morels, sliced

1 clove garlic, finely chopped

1 scallion, sliced into thin rounds

1 teaspoon chopped tarragon leaf

Salt and pepper, to taste

3 large eggs

2 tablespoons water or milk

3 tablespoons grated Parmesan

1. In a medium skillet over medium heat, heat 2 tablespoons of butter until it sizzles. Add the potato and cook, stirring, for 6-8 minutes or until they are almost tender. Add the asparagus and continue to cook for an additional 6 minutes, or until both the potatoes and the asparagus are tender. Add the morels and garlic and cook for 2 more minutes. Add the scallion and tarragon and toss to combine. Add salt and pepper to taste. Remove from the heat and reserve. Note: This step can be done up to 15 minutes in advance.

2. Into a medium bowl, crack the eggs and add the water or milk. Whisk well to combine.

3. In an 8-inch nonstick saute pan over medium heat, heat 1 tablespoon of butter until it sizzles. Add the eggs and let them cook undisturbed for 30 seconds. Using a rubber spatula, stir the eggs constantly as you would for scrambled eggs, for about 1 minute or until they are just about set. Lower the heat and let the bottom of the eggs set and lightly brown.

4. From the skillet of vegetables, remove the tip of the asparagus, a morel slice, and 2-3 pieces of potato and reserve for garnish. Add the rest of the contents of the skillet to the center of the eggs. Sprinkle in most of the Parmesan cheese, reserving some for garnish.

5. Hold the skillet with the bottom surface of your wrist facing up. Tap your wrist with your other fist lightly, making the outer third of the eggs jump back onto the center third. Slide the eggs to the outer edge of the pan. Using a spatula, roll the inner third of the eggs on top of the already folded section. Shift your grip on the pan and lift your arm high, tipping the eggs out of the pan and rolling them neatly onto the plate.

6. Arrange the remaining asparagus, morels, and potatoes around the omelet, sprinkle with remaining Parmesan cheese, and serve with toast. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com