Method

1. Bring a medium saucepan of water to a boil over high heat.

2. Cut the asparagus tips into 3-inch lengths then cut the remaining asparagus stalks into ¼-inch slices.

3. Cook the asparagus in the boiling water for 30 seconds, or just until they become bright green.

4. Drain the boiling water and transfer the asparagus to a large bowl of ice water until cool; drain the ice water.

5. Preheat the broiler. Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend well.

6. Melt the butter in a 12-inch-diameter nonstick sauté pan over medium heat, swirling the pan to coat it with the butter.

7. Add the eggs and asparagus, and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to over stir the omelet).

8. As the omelet begins to set, have one last gentle stir then scatter the cheese slices over the omelet.

9. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese melts.

10. Using the silicone spatula, loosen the omelet from the pan and slide it onto a platter. Cut the omelet into wedges and serve.