|Olive oil||1⁄4 Cup (4 tbs)|
Boil fresh asparagus 15-20 minutes or until tender.
Only the tender parts of fresh asparagus should be used in the omelet.
Cut into 1-inch pieces, heat briefly in hot olive oil, and allow to cool a few minutes before adding to bowl containing two eggs beaten with salt.
I have posted the instructions for "Spanish" Omelet. Please follow them to finish this.