1 (10 oz.) pkg. frozen whole asparagus spears
3 tbsp. butter
4 eggs
2 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. grated Swiss cheese

1. Prepare asparagus according to package directions, drain, cut stalks in half and return to saucepan. Toss with butter, cover and keep warm.

2. Beat eggs, water, and seasonings with a wire whisk to blend. Mixture should not be too frothy. Put an ungreased 10 inch heavy skillet or omelet pan over high heat. (Pan is the right temperature when a drop of water sizzles immediately.) Add butter until bubbly and swirl pan around until whole surface is buttery. Quickly add egg mixture. As omelet sets, lower heat, loosen edges with spatula; tilt pan and let uncooked portion run underneath. Loosen and tilt until omelet is nearly dry on top, golden brown on bottom. Cover half the omelet with asparagus, fold; slide to plate and top with cheese. Serves two.