When you have farm fresh eggs and asparagus coming out of your ears, what do you do? You make omelets, of course. Even better if you have asiago and prosciutto on hand. This is one of my favorite breakfast/brunch recipes because it is so flavorful and quick and easy to make.
Notes from the Test Kitchen:
What a great way to start your day! This is a fancy (but easy!) omelet to serve for a special day! The asparagus adds a slight crunch. The prosciutto adds so much flavor. Be careful on adding salt since prosciutto is salty. Delish!
fresh asparagus spears, cut into 1 inch pieces
thin sliced prosciutto ham, cut into pieces
eggs, lightly beaten
fine sea salt
freshly grated asiago cheese
fresh chives, chive flowers and strawberries for garnish (optional)