In an 8-in. ovenproof skillet, melt butter. In a large bowl, beat eggs. Stir in the asparagus, 3/4 cup of cheese, dill, salt and pepper. Pour into skillet. Cook, without stirring, over medium-low heat for 8 minutes.
Removing from the heat; sprinkle with remaining cheese. Bake at 425° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges.