In a small pot boil the asparagus for 5 minutes. Drain

In a small pan (about 8 inch diameter) warm up the olive oil on low heat

Once hot sauté the asparagus for 1-2 minutes.

In a small bowl whip the eggs with the milk and a dash of salt.

Pour the egg mixture in the pan , having the egg settle around the asparagus spears.

Cook until the eggs starts solidifying, lifting up the sides so that the egg in the middle moves to the sides.

Turn over the omelet carefully and cook for another minute.

Remove from pan. Add some freshly ground pepper and some think salt if needed.

You can fold it, although here in Greece we often serve it open.