1 cup water
   2/3 pound fresh asparagus ; trimmed and cut into 1 inch pieces
   1 medium onion, chopped
   2 teaspoons olive oil
   2 tablespoons fresh parsley, minced
   1 1/2 cups egg substitute or 3-4 eggs
   5 tablespoons shredded parmesan cheese
   1/4 cup shredded cheddar cheese
   Salt and pepper


In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry.
In an oven-proof skillet, sauté onion in oil until tender. Add parsley and asparagus; toss to coat.
In a small bowl, combine egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan.
Place uncovered skillet in the broiler, 6 inches from heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.

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