Serves 2 / Accompany this easy but elegant dish with a glass of champagne or sparkling cider.
1/4 cup water
6 ounces asparagus
1 tablespoon butter
2 tablespoons nonfat milk or water
1/4 pound Brie cheese (rind removed), cut into pieces
Salt and pepper
1 tablespoon fresh dill or chives, chopped
1. In a nonstick skillet, heat water until boiling and blanch asparagus until barely tender, 2-4 minutes. Drain and set aside. (This step may be done ahead.)
2. In the same nonstick skillet, heat 1/2 tablespoon butter over medium-low heat. In a small bowl, whisk eggs and milk or water. Pour half the eggs into skillet. Rotate the pan to cover bottom evenly with eggs. When the eggs are half set, add half the asparagus and cheese. Season with salt and pepper and sprinkle with half the herbs. Fold eggs over the asparagus and cheese and slide onto a serving plate. Keep warm.
3. Repeat step 2 with remaining ingredients to make a second omelet, and serve.