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1
Cook asparagus until tender (about 5 minutes), drain and set aside.
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2
For the Ranch Sauce:.
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3
Mix milk and ranch style dressing until blended.
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4
In small saucepan, melt butter, salt and pepper over medium heat Add flour and stir until flour is completely blended, being sure not to allow it to scorch.
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5
Slowly stir in the milk mixture.
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6
Bring to simmer over medium heat stirring constantly.
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7
When sauce begins to bubble, reduce heat to low and continue to simmer for 3 minutes until sauce has thickened.
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8
Remove from heat.
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9
For the Omelette:.
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10
In bowl gently beat together 1 egg 1 Tablespoon Milk.
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11
Pour into small buttered omelette pan and cook over medium heat.
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12
As Omelette cooks, lift edges and tip pan to allow liquid to drain under omelette.
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13
Continue to cook until top is no longer liquid.
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14
(Do not turn).
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15
Place 3 or 4 spears of asparagus on top of omelette while still in pan.
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16
Fold 1 side half way in then tip pan and roll omelette onto serving plate.
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17
This should completely fold in the Asparagus inside the omelette.
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18
Repeat for remaining eggs.
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19
Pour 2 - 4 Tablespoons of ranch sauce over top of each omelette and serve immediately.
