Directions

• Roast Asparagus

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results.

For thin asparagus, trim about 1/2 inch from the ends. There is no need to peel.

Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking.

Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook.

• Make Omelette

While the asparagus roasts, crack the eggs into a bowl, season with a pinch of salt, and whisk until well blended. Set aside until the asparagus is done.

Chop the asparagus into 1-inch pieces.

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. Fold the omelet over onto itself with a spatula and serve.