Omelette with asparagus and mushrooms

Put on the heat a saucepan with the butter and a tablespoon of oil. Add the mushrooms, season with salt and pepper and stew them for a few minutes, then add the ham and cook the mushrooms. In a bowl beat the eggs with salt and pepper, add the ham and mushrooms, drained form the cooking fat, the asparagus tips, cut in small pieces and the Parmesan cheese. Mix everything well. In a pan heat up a tablespoon of oil until it smokes, then pour the eggs in. Turn the omelette, already nicely golden and, after putting the remaining oil in the pan, cook the other side until golden.