Yields: Serves 4 to 6
Bring a medium saucepan of water to a boil over high heat. Cut the tips of the asparagus spears into 3-inch lengths; then cut the remainder of the spears into ¼-inch-thick slices. Cook asparagus in the boiling water for 30 seconds, or just until becomes bright green. Drain the asparagus and submerge it in a large bowl of ice water until cool; drain again.
Preheat the broiler. Using a fork, whisk the eggs, salt and pepper in a large bowl to blend well. Melt butter in a 12-inch nonstick ovenproof sauté pan over medium heat, swirling the pan to coat it with butter. 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). As the omelet begins to set, give it one last gentle stir. Then scatter the cheese slices over top. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese has melted. Using a silicone spatula, loosen the omelet from the pan, slide it onto a platter, and serve.
