Omelet with Asparagus and Gruyere

Trim the woody ends off of the asparagus. Cut each stalk into 1-inch pieces.

Place the asparagus in a small pan. Add water to come half way up the sides of the asparagus. Place 1 tsp of butter and a pinch of salt and pepper into the water with the asparagus. Boil for about four minutes until asparagus is tender.

Meanwhile, whisk eggs with milk, cream or water plus a pinch of salt and pepper until frothy. Heat the remaining butter in a nonstick pan until the butter foams. Add the eggs and stir slightly until the eggs begin to coagulate and set. Stop stirring and allow the eggs to finish setting.

When they are still a bit moist, begin to roll the omelet. Add the cooked asparagus and cheese and finish the roll. Serve immediately.