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Asparagus Frittata
 
Contributed by Tom Woteki
This simple and straightforward recipe is one of my favorites for asparagus. Like so many simple recipes that are true to their origins, it is delicious and it is easy to prepare. It makes a great buffet dish or, with salad and crusty bread, a simple meal for 2 to 4 persons.
Obtain:
• 1 lb asparagus. I prefer a pencil thin diameter for this recipe.
• 6 jumbo eggs
• 3/4 C grated Parmesan
• 3 T butter
• S&P to taste
Proceed:
• 1. Trim the asparagus ends as needed. Boil them in salted water until just tender to the bite. Rinse immediately under cold water and drain. When cool to handle, cut into 1-inch segments.
• 2. Mix the eggs, cheese and salt and pepper till well combined. Add the asparagus and combine.
• 3. Melt the butter in an ovenproof 8-inch fry pan until foaming. Coat the pan and sides. Pour in the egg mixture and turn the heat down to its lowest setting.
• 4. Continue cooking the frittata over lowest heat for about 20 mins. or until the egg is completely set or nearly so. If not completely set, run the frittata under the broiler until set and barely golden brown. (You may want to do this any way to get the slight browning.)
• 5. Let cool. Turn out to a nice platter. Serve at room temperature. If for a buffet, cut into attractive bite-sized diamond-shaped pieces.
Try a dry, acidic wine such as a good quality German Riesling.