Asparagus, Gruyere And Tarragon Souffled Omelet - cooking recipe

Ingredients

1/2 lb. asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 Tbsp. unsalted butter
pinch of sugar
2/3 c. coarsely grated Gruyere
1 Tbsp. minced fresh tarragon leaves or to taste
4 large eggs
2 Tbsp. all-purpose flour

Preparation

Preheat the oven to 375\u00b0.
In a 10-inch nonstick skillet, simmer the asparagus in water to cover for 3 to 5 minutes or until it is just tender.
Drain the asparagus, rinse it under cold water and pat it dry with paper towels.
Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl.