Parmesan crisp, lemon omelette and asparagus rolls

Blanch asparagus in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again. Whisk together eggs, zest, oil, 60ml (1/4 cup) water and freshly ground black pepper until combined.

Heat an 18cm (base measurement) non-stick frying pan over medium heat, add one-eighth of the egg mixture and cook for 1 minute or until just set. Turn and cook for another 30 seconds, then slide onto a large plate. Scatter one-eighth of the cheese over base of hot pan to thinly coat, then cook for 1 minute or until melted and pale golden. Using a spatula, carefully flip the cheese wafer onto a piece of baking paper. Immediately top with the omelette and, working quickly, roll up together like a Swiss roll; it is essential to do this while the crisp is still warm or it will crack. Immediately cut roll in half, then push 2 pieces asparagus into the centre. Repeat process with remaining ingredients.