Place asparagus in a steamer basket.
Place in a saucepan over 1-inch water; bring to a boil.
Cover and steam for 4-6 minutes or until crisp-tender; set aside.
In a bowl, whisk together eggs, salt and pepper.
Stir in tomatoes.
Melt 1 Tblsp.
butter in a skillet over medium heat; add half of the egg mixture.
As eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
Cover and let stand 1-2 minutes or until cheese is melted.
Repeat for second omelet.
