Aspearagus omelet

1 cup fresh cooked asperagus
1 cup medium white sauce
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4 eggs
4 TLBS> milk or water
1/2 tea. salt
1/8 tea pepper
1 TLB butter

drain and dry the aspearagus, combine with med white sauce. Set aside

To make omelet:
Beat eggs slightly, add liquid and seasoning.
Melt the butter/ marg. in a hot 8 or 9 inch skillet (fry pan)over med. heat.
as butter melts add eggs. As mixture cooks draw one edge to center to allow the uncooked portion to run undernieth. Omelt is done when it is set. To brown the bottom, hold over heat breafly, shaking pan to prvent sticking. As soon as it is browned, tip the pan and fold side of omelt: roll onto a hot platter and serve at once. sErves 2 Halve recipe for individual omelets.

Before folding you may add some of the filling and pour reamining filling over the omelet before serving.