Heat the butter in a frying pan.
Pour in the beaten eggs. The eggs will cook along the edges first, push them inward to allow the still gooey eggs to flow to the edges. Keep doing this until everything is almost firm. Cooking the omelet this way gives it more volume.
Put all the cheese you want to add on one half of the omelet.
Top with the blanched asparagus.
Sprinkle with salt.
Fold the omelet.
Slide onto a plate and serve with toasted bread. Enjoy the omelet while hot and the cheese is still gooey. Delicious!