Asparagus Omelette
Add eggs half-and-half salt and pepper. Fill a small saucepan three-fourths full with water.
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Transfer shallot to a bowl.
Asparagus omelette. And blend with a fork. Remove and immediately drop into ice water. Pour over asparagus and cheese.
Melt butter in same skillet over medium heat. Top evenly with cheese. Gently slide the omelet out of the skillet.
Cook uncovered until crisp-tender 2-4 minutes. Arrange the asparagus spears on half of the eggs in skillet. Add shallot and cook stirring until softened about 5 minutes.
Fold the unfilled half of the eggs over the asparagus and cheese. Bring to a boil.
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