Start by separating your eggs if you haven't done so already.
Place a fine mesh strainer over a large bowl and pour the egg whites through the strainer. Use a wooden spoon or spatula to push the egg whites through the strainer, which will take a couple of minutes.
Once all of the egg whites are passed through the strainer, beat them until foamy using a wire whisk.
Heat the olive oil in a large nonstick frying pan over medium-high heat. Add the asparagus and shake the pan so it's in a single layer. Let it sear for around 5 minutes, until one side is becoming a bit charred, then turn the asparagus and cook for 2-3 minutes on the other side. Slide the asparagus out of the pan and onto a plate, and return the same pan to the heat.
Pour the egg whites into the hot pan, and let them set for about 1 minute. Using a heat-proof spatula gently lift the edges and let some of the liquidy whites flow under them.
When the omelet is mostly set, sprinkle the top with Parmesan cheese. Place the asparagus in the center, and using the spatula fold one-third of the omelet over the top. Carefully roll towards the other end of the omelet, so the asparagus is fully encased.
Slide the omelet out of the pan and onto a plate. Top with salt and pepper, and extra Parmesan.
Serve immediately.
Notes
If you're starting with whole eggs reserve the yolks for ice cream making, custard, or homemade mayonnaise.
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