Baked Bacon and Asparagus Omelet

Blanch the asparagus in boiling salted water for 1 minute; remove to cold water and reserve.

In a 10 or 12-inch cast iron skillet or other oven-safe pan, cook the bacon until crisp over medium heat. Drain fat and reserve cooked bacon. Wipe out pan and melt butter over low heat. Add the garlic and cook for 1 minute. Add the eggs, drained asparagus, bacon, salt and pepper. Stir with a spatula over low heat for a few minutes, until the eggs begin to slightly thicken. Turn off heat. Scatter cheese over the top.

Place in a pre-heated 350 degree F. oven, for about 10 minutes, or until the eggs are set. Cut in wedges and serve hot, or room temp.