1 pound asparagus, trimmed
1 cup ounces Gruyere cheese, shredded
1/8 teaspoon coarsely ground black pepper
8 large eggs
1/2 teaspoon salt
4 teaspoons margarine or butter
parsley sprigs for garnish
Prepare Filling: In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low, simmer, uncovered, just until tender.
Drain asparagus, rinse with cold running water to stop cooking. Sprinkle pepper over cheese.
To make Omelets: In medium bowl, with wire whisk, beat eggs, salt, and 1/2 cup cold water.
For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture, cook until set (about 1 minute), gently lifting edge.
Sprinkle one-fourth of cheese mixture on half of omelet, top with one-fourth of asparagus spears. Fold over other half of omelet, slide onto plate.
Repeat to make 4 omelets in all.