Separate the yolks and whites of 4 eggs. Beat yolks until thick and light. Add ½ teaspoonful salt, less than one-eighth of teaspoonful pepper, and 4 tablespoonfuls hot water. Beat whites until stiff and dry; beat yolk mixture thoroughly, then fold in beaten whites, blend well, and turn-into a hot, well buttered omelet pan, spread evenly, place on stove where it will cook slowly, occasionally turning the pan that omelet may brown evenly. When well puffed, place pan in oven to finish cooking. Fold on hot serving plate and surround with the tips of asparagus cooked and served in cream sauce. Place some of the tips in fold of omelet.
Separate the yolks and whites of 4 eggs