|Garlic||1 Clove (5 gm), minced|
|Butter/3 tablespoons salad oil||1⁄4 Cup (4 tbs)|
|Asparagus||2 Cup (32 tbs), uncooked, cuts and tips|
|Eggs||5 , beaten|
|Grated parmesan cheese||1 Tablespoon|
Brown garlic in butter or oil in frying pan.
Remove garlic, add asparagus, and cover.
Steam for 15 minutes or until well cooked.
Combine eggs, Parmesan cheese, salt and pepper.
Pour into frying pan and mix well with asparagus.
Cook, covered, until set on bottom.
Put dish over omelet and remove from pan.
Reverse omelet so that uncovered portion is now on bottom.
Cook until fully set.