Yield: Serves 8

Ingredients

• 10 asparagus spears, ends trimmed and cut into 1-inch lengths
• 10 eggs
• 1 cup chopped fresh basil
• 2 tablespoons chopped chives
• 1 cup grated Parmesan cheese
• salt and freshly ground black pepper
• 1 tablespoon olive oil

Instructions

1. Bring a pot of salted water to a boil. Blanch the asparagus until tender and soft, about 6 minutes. Remove and set in ice water.

2. In a mixing bowl, beat together the eggs, basil, chives, Parmesan, salt, and pepper.

3. In a large ovenproof skillet heat the olive oil over medium high heat. Pour in the egg mixture and reduce heat to medium low. Cook without stirring until the edges are set and the center is runny. Add the asparagus. Lift the sides of the frittata to allow the uncooked eggs to run below. Continue until center of frittata is firm.

4. Place a large plate over the top of the pan and using a pot holder, invert the frittata.

5. Slide the frittata back into the pan with the uncooked side down. Allow to cook a further 2 to 3 minutes.

6. Remove and place on a serving plate. Cut into wedges and serve hot or at room temperature.

Tip

Asparagus 411