Heat olive oil, stir-fry asparagus slices and heads until asparagus spears are cooked al dente, season with salt. Turn off the heat. Meanwhile, mix eggs and chives, season with salt and pepper. Pour over asparagus spears in frying pan while still hot, place lid on top and fry until stiff, folding into omelet.
Dress arugula with halved olive oil, sliced spring onion, cherry tomatoes, salt, balsamic vinegar, truffle oil, pepper.
Slightly warmed smoked trout fillets cut into oblique pieces.
Divide lettuce evenly in a circle on 2 plates, place half an asparagus omelet in the center and top with trout pieces.
Our tip: Fresh chives are much more aromatic than dried ones!