Roasting asparagus is quick and easy — if the stalks are thick and woody, consider using a vegetable peeler to peel away the outer tough layer of the stalks.
1 tablespoon olive oil
4 asparagus spears
1 tablespoon butter
3 large eggs
2 tablespoons crumbled goat cheese
Salt and fresh ground pepper
Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends then discard. Chop trimmed asparagus into 1-inch pieces then place onto the baking sheet. Toss with olive oil then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until tender, 12 to 20 minutes depending on the thickness of your asparagus.
While the asparagus roasts, crack eggs into a bowl, season with a pinch of salt then whisk until well blended. Set aside until asparagus is done.
Melt the butter in a 10-inch nonstick skillet over medium low heat. When it is bubbling, swirl the butter around the pan then pour in the eggs. After 10 seconds, stir the egg mixture, gently lifting and moving the cooked egg so any liquid goes beneath it. After about 30 to 60 seconds, the egg should have formed and be uniformly cooked, but still moist. Add the goat cheese and asparagus. With the help of a spatula, fold the omelet over onto itself and serve.