Asparagus Omelette

Melt butter in same skillet over medium heat. Gently slide the omelet out of the skillet.

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Add eggs half-and-half salt and pepper.

Asparagus omelette. Bring to a boil. Remove and immediately drop into ice water. And blend with a fork.

Arrange the asparagus spears on half of the eggs in skillet. Cook uncovered until crisp-tender 2-4 minutes. Fold the unfilled half of the eggs over the asparagus and cheese.

Fill a small saucepan three-fourths full with water. Add shallot and cook stirring until softened about 5 minutes. Top evenly with cheese.

Pour over asparagus and cheese. Transfer shallot to a bowl.

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