In a small skillet, heat olive oil over medium heat and sauté the chopped asparagus until tender, about 3 to 4 minutes.

In a bowl, whisk the eggs until frothy and pour them over the cooked asparagus in the skillet.

Cook for 2 to 3 minutes until the edges start to set, then gently lift the edges with a spatula to let uncooked egg flow underneath.

Sprinkle the crumbled feta cheese and black pepper evenly over the omelette.

Fold the omelette in half, cook for another minute until the cheese softens, then slide onto a plate.

Garnish with fresh microgreens before serving hot.