Avocado, Asparagus Omelet

INGREDIENTS
8 ounces asparagus spears, trimmed
Boiling water
1 avocado, halved, seeded, peeled, and chopped
1 tsp. lime juice
4 eggs
1/4 cup water
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter

DIRECTIONS
Place asparagus spears in a single layer in a shallow baking pan.  Pour enough boiling water over asparagus to cover.  Let stand for 10 to 12 minutes  or until bright colored and crisp-tender.  Drain.  Finely chop three of the asparagus spears; set aside.

In a small bowl use a fork to mash avocado; stir in lime juice.  Stir in chopped asparagus; set aside.
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For omelet, in a small bowl whisk together eggs, the water, salt, and pepper until combined but not frothy.  Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.  Melt 1 tablespoon of the butter in skillet.  Add half of the egg mixture; reduce heat to medium.  Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30-60 seconds or until egg is set.  Remove from heat.  Using a spatula, lift and fold an edge of omelet to opposite edge.
 
Do the same with the other half of egg mixture.  

This could be made into a sandwich if desired.