Heat 1 tablespoon of olive oil in a saucepan over medium heat
2. Add asparagus and mushrooms, stir fry for 7 minutes to make them soft, drain the excess water, and set aside
3. Beat the eggs and mix the eggs, milk, salt and hard cheese in a bowl
4. Put the spare asparagus mushroom and cheese into the bowl, put the spare egg, milk and cheese, and make a 10x6x2 raw egg cake with all of them
5. Bake the omelette in the oven for 20 minutes until it is set
6. When eating, sprinkle some celery according to personal taste