Omelette with asparagus and crème fraiche

I went to the farmer's market this morning for the first time since quite a while.
Wow! What can I say. You rue every single vegetable you bought at the grocery store in the last couple of months... It's definitely something I should do more often.

I came home and made this easy and light dish for lunch. I found the result so pleasing I just might have to repeat it tomorrow...

Ingredients:
Ca. four spears of asparagus, cut into half inch pieces
A couple of sprigs of thyme, leaves picked and roughly chopped
Olive oil
Two eggs, beaten with a fork and seasoned
Ca. two teaspoons crème fraiche
Salt and pepper
Optional: ca. two teaspoons of fish eggs

Start by cooking your asparagus (unless you are using leftovers and they are already cooked.) My favorite technique: Heat a frying pan to medium to high heat and fry the asparagus and the thyme in a little olive oil for four to five minutes turning occasionally. Add a splash of water and cover with a lid to let them steam for about two minutes. Take off the lid and let the rest of the water evaporate completely. Add some seasoning at this point.
Pour in the beaten egg and move the asparagus pieces around so that they are evenly spaced. Take your crème fraiche and add small dollops of it around the pan. Cook the omelette to your liking and season if necessary. If you are using the fish roe, add it after plating.
This makes a lovely lunch with a salad or even on its own... Enjoy!