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Asparagus Omelet

Boil in the usual way twenty-five heads of asparagus, and cut the green ends, when tender, into pieces the size of peas. Asparagus that has been previously cooked may be used in this way, first heating it in a little boiling water. Mix with them four well-beaten eggs, and add a little pepper and salt. Melt a piece of butter the size of an egg in an omelet pan, pour in the mixture, stir till it thickens, fold it nicely over, and serve with sauce and vinegar. Time to fry, six minutes. Probable cost, 1s. 4d. Sufficient for three persons.