Fresh Asparagus Omelet

Nothing says spring like fresh asparagus! I meant to take a photo of this dish, but by the time I was reaching for the camera, my family had eaten it all!

1 full bunch fresh asparagus, chopped into ½”-1” pieces
1 t butter or oil
1 medium onion, diced
8 eggs
salt and pepper to taste
6 oz goat cheese, crumbled

1. Steam asparagus with 1 cup water for five minutes. Drain and set aside.
2. Sauté onions in butter or oil over medium-high heat until translucent.
3. Beat eggs with salt and pepper to taste.
4. Pour into well-greased 10” cake pan or soufflé dish.
5. Gently mix in asparagus and onions.
6. Sprinkle with goat cheese crumbles.
7. Bake in a preheated 350°F oven for 30 minutes or until the center is set.
8. Serve immediately. Serves 4.