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Omelette with Puree of Asparagus

Plunge a pint of drained, canned asparagus tips into a pint of boiling water for two minutes. Thoroughly drain, then with the aid of a puree brush press the asparagus through a small sieve into a small saucepan. Season with half teaspoon salt, one saltspoon cayenne pepper and half teaspoon fine sugar; add half ounce butter. Mix well and let cook for five minutes. Then proceed to prepare an omelette and just before folding it up spread one-third of the asparagus puree over the omelette, fold up, let rest for a minute; turn on to a hot dish. Arrange the balance of the asparagus at both ends of the fish and serve.