I've made this many times and it is very good. The only modifications I made to the original recipe are (1) the addition of mushrooms, and (2) the addition of milk to the eggs. There are baked versions of asparagus omelets out there which might be more convenient for some, since you put together the ingredients and then throw it in the oven as you do something else. I've not tried them. Asparagus Omelet 3 tablespoons olive oil, or as needed ¼ cup chopped onion ¼ cup chopped green pepper Mushrooms (opt) 1 pound ham steak, cut into small pieces 1 teaspoon garlic salt 5 large eggs 4 asparagus spears, chopped 2 tablespoons milk (Optional) 2 slices Provolone cheese Heat olive oil in a pan over medium heat; add onion and green pepper (and mushrooms.) Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt. Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or tear into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes. ************************************************************************************* pdf attached