Tangy goat cheese lends a distinctive earthy flavor to a springtime omelet served in a warm croissant.

Asparagus Omelet Breakfast Sandwich

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Snap off and discard woody ends from asparagus. Arrange asparagus and bacon slices on prepared baking sheet. Brush with oil and season with salt and pepper.

Roast, uncovered, for 10 to 12 minutes or until asparagus is fork-tender and bacon is deep golden-brown and crispy. Remove from oven and crumble 1 slice of bacon. Cover and keep warm.

In a small bowl, whisk together eggs, water and tarragon; season with salt and black pepper.

Preheat an 8-inch nonstick skillet over medium-high heat until skillet is hot. Melt butter in skillet. Add egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a heatproof rubber spatula (as for scrambled eggs) and then swirl eggs in the pan to make a nice round appearance. Cook for 30 to 60 seconds or until egg is set.

Add asparagus and crumbled bacon to center of omelet; crumble cheese over top. Using a spatula, lift and fold an edge of omelet about one-third of the way toward center. Fold the opposite edge toward the center. Serve omelet in croissant.