1. Beat eggs in a bowl with tabasco sauce and black pepper.
2. Heat margarine in a non-stick pan.
3. Pour egg mixture into the hot pan and cook, tipping the pan until the egg sets on the bottom creating a large circle.
4. Slide the cooked egg onto a plate, place the asparagus tip on one side, then fold the other side of the egg on top.
5. Garnish the omelet with dill and serve.