Asparagus Omelette

1.) Wash and peel the asparagus and cut it into pieces about 1” long. Place about 16 ounces of water and the sugar in the Fissler Multi-Star pot. Place the asparagus in the strainer inset, set the inset in the pot and cover the pot. Cook for 10 to 12 minutes and drain.

2.) Peel and dice the onions. Heat 1 tblsp. butter in the pan and salute the onions in it until transparent.

3.) Beat the eggs with a whisk and season with salt and pepper. Add the asparagus and the onions.

4.) Heat the rest of the butter and the oil in the nonstick sealed pan. Pour the egg-asparagus mixture into it and let it thicken for about 5 minutes. Turn the Tortilla using a large plate and then cook for another 3-5 minutes.