Heat a small non-stick skillet over medium heat. Add 1 tsp oil.
Wash and trim asparagus. Cut into 1 inch pieces. Mince garlic. Add asparagus and garlic to skillet with oil and cook until asparagus are bright green, about 4 minutes. Remove from pan and set aside.
Meanwhile, in a small bowl, whisk eggs, water, salt and pepper.
Turn heat to low and add remaining teaspoon of oil to skillet. Lightly spread oil around the entire skillet with a paper towel. Pour in egg mixture. Cook on low until eggs are almost set, about 5 minutes.
Sprinkle asparagus spears and goat cheese evenly over one half of the eggs. Gently fold the other half over onto half with the asparagus. Cover and continue to cook until eggs are completely set. Remove from heat and gently slide omelet onto a plate and top with chopped green onion.