Step 1

Snap the ends off the asparagus, then wash and pat dry, then trim the ends. If the stalks are thick, slice them in half vertically. In a 8 or 9-inch sized non-stick skillet, add one tablespoon of butter to melt, add the asparagus and a pinch of salt and pepper and cook for 2 minutes on medium-high heat. Lower the heat to medium, add the green onion and continue to cook stirring occasionally for another 2-3 minutes, until the onions begin to lightly brown. Remove from the heat, add the lemon juice and toss everything to coat. Transfer asparagus to a plate or bowl, and scrape all the melted butter and lemon juice that has pooled in the bottom of the pan onto the cooked asparagus. Wipe out the non-stick pan with a paper towel.

Step 2

In a medium-sized bowl, beat the eggs and water (or milk if using) with a whisk, wtih the pepper sauce (if using) the Parmesan cheese, the Italian Parsley and a pinch of salt and freshly ground pepper.

Step 3

On medium heat, add the other tablespoon of butter to the skillet and let it melt, then add in the egg mixture. Let it sit for close to a minute until you see the outside edges start to firm up, then gently lift the outside edges of the eggs with a rubber spatula while you tip the pan to let the uncooked egg pool underneath to cook. This process goes quick. Pull the skillet off the burner when the top of the omelette is still shiny and not fully cooked, but mostly set.

Step 4

Squeeze any liquid from the fresh crab meat with a paper towel, then add it down the middle of the omelette. Add another pinch of pepper and salt over the whole open omelette, then add the asparagus alongside the crab, and scrape the butter and lemon juice from the asparagus dish onto the fresh crab meat. Cover the skillet with a lid and let it sit for a minute or two to heat all the ingredients through. Loosen the edge of the omelette from the pan, fold it in half, and transfer to a warm, (buttered) plate.