1 bunch asparagus
3-4 tbsp. oil
1 onion, chopped
3-4 eggs, scrambled
Salt and pepper; optional
3-4 tbsp. Italian grated cheese

Wash and cut asparagus; tender parts in small pieces and drain. Saute in oil, cook about 5 minutes or until tender. Add chopped onions. Beat eggs, cheese together. Pour over asparagus and form an omelet. If possible turn over until golden color and finish cooking, 3-4 minutes.