This is a quick and easy omelette, with the flavors of sweet crabmeat and Old Bay seasoning, asparagus and the "gooey-goodness" of soft, melted mozzarella. Delish! (The omelette in the photo was made with our homegrown asparagus, which didn't do so well this year; the stalks were very skinny.)
Rinse & dry fresh asparagus (if using canned, drain well.)
Cut asparagus into 1-1 1/2" pieces, separating tender tips from stem pieces; set aside.
Chop or shred crabmeat; set aside.
In a small bowl or cup, beat egg with fork.
Add salt & Old Bay seasoning to egg; beat well.
In a small nonstick, melt butter over medium heat.
Add asparagus stem pieces; sauté 1 1/2 to 2 minutes; add asparagus tips; saute until asparagus is tender-crisp, about 2-3 minutes depending on size (if using canned asparagus, sauté only long enough to warm.)
Add 1/2 of the crabmeat; sauté for approximately 1/2 to 1 minute (to warm the crabmeat.)
Evenly pour beaten egg into pan with the crab & asparagus..
Cook over medium heat, gently swirling pan, until egg is almost cooked, yet still slightly runny.
Scatter remaining crabmeat over omelette; add mozzarella cheese.
Using an egg turner, either fold omelette in 1/2 or thirds.
Turn heat off; remove to serving plate; garnish as desired.