Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.

Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.

Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.

To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.