Cut carrot into 1/2 cm slices, boil them in salted water until tender and strain them.
For the omelette sieve flour into bowl, add other ingredients and whisk until you have a smooth mixture. Leave to rest for 15 minutes.
Peel, remove hard stalks and rinse the asparagus, then cook them in salted water with some lemon juice until they habe a slight bit. Remove asparagus and reserve asparagus stock.
Make a roux with butter and flour, douse with asparagus stock and let all simmer for 10 minutes, stir from time to time. Add cream and season to taste with salt, pepper and nutmeg. Cut asparagus into 3 cm pieces and warm them up with peans and carrots in the asparagus sauce.
Spice medaillons with salt and pepper and fry them all around for about 4 minutes.
Mix well dough for omelettes again. Make sure you have your frying pan very hot. Heat oil, then add half a ladle of batter, spread over surface of pan and fry for about three minutes, turning half way. Make four omelettes.
Fold in chives into the fricassee and fill omelettes with it.
Sprinkle medaillons with gravy and serve them with filled omelettes.