Asparagus-Cheese Sauce (below)
1 c. mushrooms, sliced
2 tbsp. butter
8 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1/3 c. Parmesan cheese, grated

Prepare Asparagus-Cheese Sauce. Heat oven to 450 degrees. Cook and stir mushrooms in butter in 10-inch oven-proof omelet pan or skillet, over medium heat, until tender. Mix eggs, salt and pepper; pour on mushrooms.

As mixture begins to set at bottom and sides, gently lift cooked portion with spatula so that uncooked portion can flow to bottom. Cook until eggs are set, about 5 minutes. Sprinkle omelet with cheese. Bake 5 minutes. Let stand 1 minute before cutting into wedges. Top each serving with about 1/2 cup of the sauce. Serves 6.

ASPARAGUS-CHEESE SAUCE:

Mix 1 can (11 ounces) condensed cheese soup and 1/2 cup water in 2-quart saucepan. Stir in 1 package (10 ounces) frozen cut asparagus, partially thawed. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, until asparagus is tender.