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Asparagus Omelet
| 8 spears | tender-crisp cooked Ontario asparagus |
| 3 tbsp | oil, margarine or butter |
| 1 | small onion minced |
| salt to taste | |
| 5 | large eggs beaten |
| 1 tbsp | milk |
| 1/4 cup | grated Parmesan cheese |
Heat oil in omelet pan or skillet; add onion and cook until soft and golden. Place asparagus in spoke formation in pan over the onion. Sprinkle lightly with salt. Combine beaten eggs, salt and milk. Pour half of mixture over asparagus and lift edges as egg cooks so that moist egg can run under. Add remaining egg mixture and continue cooking until lightly browned on bottom. Sprinkle cheese over top and place under broiler just until delicately browned.
Yield: Serves 4