Cook the asparagus – you can saute it or steam it. To saute, place a drop of Extra Virgin Olive Oil in a saute pan, add asparagus and cook until fork tender. To steam, place in a pan with a small amount of water, cover and cook until fork tender. Set aside while preparing omelet.
Crack eggs on a flat surface and then break into a bowl. Season with salt and pepper. Whisk until the eggs seems light and frothy. Add herbs. Whisk again until well blended.
Place butter in saute pan. Heat to medium and melt butter. Swirl the butter to coat the bottom of pan evenly. Add eggs.
Cook slowly on medium until eggs begin to set. As the eggs set, lift the edge of the eggs, tilt pan and allow the uncooked eggs from the top of the omelet to flow underneath the cooked eggs.
Once the egg mixture is almost all cooked, place asparagus on one half of the omelette. Sprinkle cheese over asparagus. Fold the other half over the asparagus. Let this cook until no liquid egg is present.
Garnish with additional cheese and chopped herbs, if desired.
Serve with fruit or a fresh salad as pictured.