In a small, safe nonstick skillet, heat 1/2 cup filtered water to boiling.

Add asparagus and cook 30 seconds, just until bright green. Drain, plunge asparagus into cold water to stop cooking, drain again. Set aside on a plate and sprinkle with salt. 

Return pan to medium heat and add oil, swirling to coat.

Add onions and cook, 2-3 minutes until translucent. Pour onions onto a plate. Return pan to skillet.

Whisk eggs vigorously and pour into pan over medium low heat.

Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Now place asparagus and onions in the center of the egg pancake. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute, but don't overcook or allow the egg to turn brown.

Serve.