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1
Preheat the oven to 375 degrees.
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2
In a 10-inch non-stick skillet simmer the asparagus in salted water to cover for 3 to 5 min, or possibly till it is just tender.
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3
Drain the asparagus, shock in ice water, and pat dry with paper towels.
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4
In the skillet, cook the onion with salt and pepper, to taste, in 1 Tbsp.
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5
of the butter over moderate heat, stirring frequently, for 5 min, or possibly till the onion is golden brown, and transfer the mix to the bowl.
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6
In the same skillet, heat asparagus till warmed through.
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7
Add in the asparagus to the onions.
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8
Wipe out the same skillet and heat the remaining 1/2 Tbsp.
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9
butter over moderate heat till it is melted, tilting the skillet to coat it with the butter, and remove it from the heat.
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10
In a bowl, whisk the egg yolks with the flour and salt and pepper, to taste, till the mix is thick and lemon-colored.
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11
Add in the onions and asparagus to the egg yolks.
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12
In another bowl with an electric mixer, beat the egg whites with a healthy pinch of salt till they just hold stiff peaks, fold them into the yolk mix gently but thoroughly, and pour the egg mix into the skillet, spreading it proportionately.
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13
(If the skillet handle is plastic, wrap it in a double thickness of foil.)
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14
Bake the omelet in the middle of the oven for 7 min, or possibly till it is puffed and almost cooked through.
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15
Spoon the Gruyere and tarragon, and a dash of salt and pepper down the middle of the omelet, and with a spatula fold the omelet in half to enclose the filling.
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16
Bake the omelet in the middle of the oven for 1 minute more, or possibly till the cheese is melted and the omelet is cooked through.
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17
This recipe yields 2 servings.
