Blanch asparagus in boiling salted water for 3 minutes, drain and finely chop.
Lightly whisk the eggs, season and stir in the herbs.
Sizzle the butter in a small non-stick pan and add the eggs. With a palette knife draw in the cooked egg and tip the pan to allow the egg to cook.
Add the cheese and asparagus, fold over the omelette and serve.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.