Stuffed Asparagus and Brie Omelet

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 eggs at room temperature
 * 1 tablespoon butter
 * ¼ teaspoon salt
 * ½ teaspoon freshly ground black pepper
 * 3 blanched asparagus spears
 * 3 tablespoons crumbled brie

Directions

 * 1) Whisk whites and yolks together but do not over whisk.
 * 2) Put pan over medium high heat and add butter and heat until butter is light caramel color.
 * 3) Pour in whisked eggs.
 * 4) While eggs are still liquid push from one side to the middle of pan with wooden spoon.
 * 5) Immediately add remaining ingredients on half of the omelet.
 * 6) Flip other half of the omelet over the filling and cook 30 seconds longer.
 * 7) Slide out onto wormed platter and serve immediately.