Wash asparagus, break off tough ends (they will naturally snap in the right place). Don't use the ends, instead cut the stems diagonally into about 1/2 cm pieces, keep the tips whole.
Toss into lightly salted boiling water and cook for about 2 minutes, drain.
In a bowl whisk eggs with a fork with addition of milk, salt and pepper. Add asparagus, smoked salmon cut into a few pieces and diced gorgonzola, mix everything with a spoon.
On a pan with a bottom diameter of about 24 cm spread 1 tablespoon of butter, heat it on medium-low heat. Pour egg mixture with additions. Add cherry tomato halves (insert them with the cut side up).
Set low heat, cover the pan with a lid and heat until the mass sets for about 5 minutes. Alternatively - for an even better effect - after two minutes of sautéing (without a lid) you can also place the pan in an oven preheated to 180 degrees C, for about 3 minutes or until the mass is set.
Finished omelette sprinkle with freshly ground pepper and decorate with dill.
