| • | Steam the asparagus pieces for 5 minutes until tender.
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| • | Drain the pieces.
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| • | Whisk together the eggs, grated cheese, 1/4 tablespoon pepper and 1/2 tablespoon table salt in a bowl.
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| • | In a large non-stick skillet, fry bacon pieces all over high burn until golden brown. It takes about 3 minutes.
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| • | Add chopped up onions and fry again until onions turn translucent.
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| • | Add asparagus and cook until heated through.
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| • | Reduce the burn to normal and spread aside the mixture in the skillet.
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| • | Take the egg mixture and pour it all over asparagus.
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| • | Cook until egg are gently set. Tilt the skillet to allow raw egg to flow underneath. Transfer the omelette to a plate and fold it.
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| • | Asparagus Omelet is ready to serve.
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