Asparagus Open-face Omelette
Wash the asparagus, peel the bottom third, remove woody ends and cut into pieces 2 cm (approximately 3/4 inch) long. Blanch 5 minutes in salted water. Cool in ice water and drain.
Peel the shallot and cut into thin strips. Beat the eggs and season with salt and pepper. Melt the butter in a large, nonstick skillet, saute the shallots until soft. Spread evenly in pan and add the beaten eggs. Arrange the asparagus in the pan and sprinkle with the cheese. Cover and cook at medium temperature about 5 minutes.