Directions

• In a large skillet, bring 1/2 in. of water and asparagus to a boil;
• cover and boil for 3 minutes. Drain and immediately place asparagus
• in ice water. Drain and pat dry.
• In a large nonstick skillet, melt butter over medium-high heat. In a
• small bowl, whisk the eggs, sour cream, onion, salt and pepper
• flakes. Pour into skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked
• portion flow underneath.
• When the eggs are set, place cream cheese and asparagus over one
• side; fold omelet over filling. Cover and let stand for 1-1/2
• minutes or until cheese is melted. Slide onto a plate; cut in half.
• Yield: 2 servings.