Omelette with asparagus & black trumpet mushrooms

• 30ml extra virgin olive oil Ranis
• 30gr butter
• 3 eggs
• 40gr black trumpet mushrooms
• 4 asparagus
• Salt / Pepper
• Some rocket for serving

Soak the black trumpets in hot water. In a bowl, lightly beat the eggs with butter and season with salt and pepper.
Put some extra virgin olive oil in a pan over high heat.
Add the asparagus cut into pieces and sauté lightly.
Add the mushrooms and continue.
Add the eggs and let the omelette cook on low heat for about 5 minutes.
Serve with some rocket and finish the dish with Ranis extra virgin olive oil.