5 eggs
1/4 cp hot water
1/2 tsp salt
1/8 tsp pepper
2 tbsp butter
2 cps creamed diced asparagus

Instructions

1 - Separate the eggs; beat the whites stiff and the yolks until creamy.
2 - Add the water and seasonings to the yolks and fold in the whites.
3 - Melt the butter in a frying pan; add the omelet mixture and cook until
browned on the bottom, lifting the edges frequently with a knife so the mixture
will cook evenly.
4 - Cover with half the creamed asparagus; cut at right angles to the handle
to form a hinge; fold over; transfer to a hot platter and garnish with
the remaining asparagus.