25 Asparagus Tortilla Margot Kingston, May 2003   Unfortunately, I was detained on the west coast* and missed the great asparagus fest.  But I am pleased to vicariously enjoy Sunday’s fun of tasting and testing various asparagus dishes.  Below is my Spanish recipe for asparagus, a tortilla--perhaps similar to the frittata.  This is a springtime dish served in Extremadura, using wild asparagus (slender spears, very strong tasting). I have borrowed the recipe from Penelope Casas. Diced onion (1), chorizo (1/4 lb), ham (1/4 lb) and potatoes ( 2 cooked) are sautéed in olive oil.  Add  6 slightly cooked asparagus spears (cut into 1 inch pieces) and pimento.  Lightly beat 8 eggs and add the veggies, chorizo etc., then return all to the pan and cook omelet style. Season with salt, pepper.  It can be served hot or cold.