Place the porcini in a mug. Pour 150ml boiling water over them. Let them steep for 10 mins. Set your oven to its lowest temperature.
Finely chop the parsley leaves and chives. Mix the herbs into the ewe’s cheese. Season with pepper to taste.
Snap the woody ends from your asparagus. Leave the asparagus to one side. Set a large frying pan over a high heat. Crack one of your eggs into a large bowl. Whisk in ½ tsp of the Dijon mustard and a heaped teaspoon of the herby cheese.
Brush the hot pan with 1 tbsp olive oil. Add your whisked egg. Swirl the pan around to distribute the egg in the pan, as if you were making a crepe.
Cook till golden on the bottom and just about set on the topside. Add a few dollops of the herbed cheese on one side of the omelette. Fold over once or twice. Pop onto a plate. Keep warm in the oven.
Repeat with the remaining eggs, whisking one at a time with ½ tsp Dijon and a heaped teaspoon of herby cheese. Cook as above, dolloping some cheese in as you finish. Each omelette only takes a min or two to make.
Once all the eggs are done, set the frying pan back over the heat. Add the asparagus and griddle for a few mins, till a little charred on all sides. Add the porcini and the soaking liquid from the mug. Simmer for 5 mins till all the liquid is absorbed.
Serve the mushrooms and asparagus alongside your Parisian Crêpe Omelettes.