|White pepper||1⁄4 Teaspoon|
1. Wash asparagus, place in a pot with cold water, and cook covered for 7-10 minutes. Asparagus should be crisp, not mushy.
2. Heat butter in a skillet. Beat eggs, milk, and pepper and pour into the hot skillet.
3. Cook eggs over medium heat until set, shaking the pan slightly so eggs do not stick.
4. Fold omelet onto a plate, top with asparagus and serve.