Combine egg whites and whole egg, beat and add pureed white beans. I also use some ground roasted garlic and sea salt to taste.
If using fresh asparagus, cut it into one inch lengths and either blanch it in boiling water for 5 minutes or steam it in the microwave. If using frozen, defrost prior to starting omelet.
Put olive oil in pan, or coat pan with spray.
Add asparagus, lemon juice, and seasoning to pan. Cook at medium/high heat, tossing, until asparagus and spices have combined. Lower heat and add egg/bean mixture.
Once the bottom has set up, either flip over of turn in half, and lower heat again. Allow eggs to firm up, and flip again for even texture.
Serve hot.