In the morning I love my eggs and bacon. So I tried this special Omelet that I saw in one of my cookbooks.
When Asparagus is in season I always use the heck out of it, from the pan, in the oven, or on the grill.  I don’t plant Asparagus because it takes 1 year to grow, but the good news is it will come back year after year if you take care of it.

Time: 20 min.
Makes: 2 Servings

4 fresh asparagus spears, trimmed and cut into small pieces
4 eggs
1/4 cup sour cream
2 tsp. chopped onion
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
2 tsp. Butter
2 oz. cream cheese, softened and cubed

1. Fill a small saucepan 2/3 of water and bring to a boil.
Add asparagus; cook uncovered for about 2-4 minutes or until crisp-tender.
Remove and put asparagus in ice water to stop cooking.
2. In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes.
In a large nonstick skillet, heat butter over medium-high heat. Pour egg mixture.
It should set up immediately. As eggs set, push cooked portion toward the center.
2. When eggs are thickened, add the cream cheese and asparagus. Fold omelet in half. Reduce heat; let stand for about 1-2 minutes. You can cut omelet in half and add your favor cheese or not. Enjoy!!