1 1/2 teaspoons (7.5 ml) cornstarch

1 cup (250 ml) milk

5 eggs

Salt and pepper

About 16 asparagus, steamed or grilled

Preheat the oven to 190 °F (375 °C).

In a bowl, dissolve the cornstarch in the milk. Add the eggs. Season with salt and pepper and stir to blend.

Pour into a buttered 20-cm (8-inch) pie plate. Bake for about 20 minutes or until the top of the omelet begins to brown.

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