In a small bowl whisk together 1/2 cup refrigerated or frozen egg product, thawed; 2 Tbsp. milk; 1/4 tsp. snipped fresh rosemary; and 1/8 tsp. ground black pepper. Coat a small skillet with nonstick cooking spray. Cook 1/4 cup 1-inch asparagus pieces in skillet over medium-high heat for 4 minutes. Reduce heat to medium. Pour egg mixture over asparagus. Cook without stirring until mixture begins to set on bottom and around edges. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg is cooked through but is still glossy and moist. Remove from heat. Fold in 1/4 cup halved cherry tomatoes. Spoon mixture onto an 8-inch whole grain high-fiber low-carb tortilla. Sprinkle with 1Tbsp. shredded Asiago cheese. Roll up.