1 bunch asparagus from Huétor-Tájar
10 eggs
Virgin olive oil
Salt
Honey

Chop the asparagus from Huétor-Tájar and boil. Fry over low heat in some olive oil and season to taste. Whisk eggs and add to asparagus. Cook over a medium heat on a non-stick pan until the mixture is firm. Spread some honey over the omelette.