Syria and Lebanon Asparagus Omelet (Ujjat Halyoon)

• 1 lb. asparagus
• 4 tbsp. butter
• 1 md. onion, finely chopped
• 1/2 cup water
• 4 eggs, beaten
• 1 tbsp. finely chopped fresh cilantro
• 1/8 tsp. cayenne
• Salt and pepper to taste

1. Wash asparagus, cut off and discard tough ends.
2. Chop spears into small pieces and set aside.
3. Melt butter in a frying pan and saute onion over medium heat for 10 minutes.
4. Add asparagus and water; cover and cook for 10 minutes.
5. Thoroughly combine remaining ingredients then add to asparagus and stir-fry briefly.
6. Serve hot.

asparagus, butter, onion, water, eggs, fresh cilantro, cayenne, salt

Taken from www.foodgeeks.com/recipes/20129 (may not work)