Chop the chives finely.

To clean the asparagus: Soak them in a mixture of ½ cup baking soda, ½ cup white vinegar, and 2-3 liters of water for a few minutes. Then, bend each asparagus stem until it naturally breaks. Keep only the top, which is the edible part.

Steam the asparagus tops (about 5 minutes) with a pinch of salt. Slice them into ½-inch pieces.

Beat the eggs in a bowl, adding a pinch of salt and pepper. Mix in 1 tablespoon of ricotta.

Heat olive oil in a small non-stick pan. Pour in the eggs and rotate the pan to spread them evenly.

Cook over medium-low heat until the sides are cooked but the center remains soft.

Add the remaining ricotta, asparagus, chives, and thyme to the center of the omelette. Lower the heat and cook for about 30 more seconds.

Check if the omelette is ready by gently shaking the pan. If it slides around, it’s ready to be folded.

Don’t worry if the center seems slightly uncooked—it will continue to cook once folded, remaining soft and tender.

Fold the omelette over using a spatula and serve hot.