INGREDIENTS

INSTRUCTIONS

Heat oven to 500 degrees. Bring a large stockpot of water to a boil.
Add a pinch of salt and asparagus. Blanch until asparagus is bright
green and tender, about 3 minutes. Remove from heat, drain, and set
aside. Season well with salt and pepper. Break eggs into a bowl and
lightly beat with a whisk or fork. Season with salt and pepper. Add
half of the chopped mint. Add a heaping tablespoon of Parmesan  cheese.
Stir to combine. Heat 1 tablespoon olive oil in each of two  10-inch
oven-proof nonstick skillets, over medium heat. (Note: This  recipe can
also be prepared in one 12-inch nonstick skillet. Follow  the cooking
instructions for Marthas Ricotta & Herb Frittata.) Rotate  the skillets
to coat all sides with olive oil. Divide the egg mixture  equally among
the skillets and reduce heat to low. Cook, loosening  the eggs at the
sides from time to time using a rubber spatula. The  eggs will be
slightly runny. Add 4 asparagus spears to each skillet  in a fan
pattern. Divide the remaining Parmesan. Sprinkle over eggs  and
asparagus. Transfer to a 500 degree oven and bake until just set,
about 30 seconds. Using a rubber spatula, loosen the frittata from  the
pan and transfer to a warm plate. Garnish with the remaining  chopped
mint. Serve in wedges.  Recipes adapted for the television show from
Ruth Rogers and Rose Gray  "Asparagus and Mint Frittata" from The Cafe
Cook Book (Broadway Books,  1998; $35). See also Italian Country
Cookbook (Random House, 1996;  $40), same authors.  Recipe by: Ruth
Rogers and Martha Stewart*  Sept 1998  Posted to KitMailbox Digest  by
Pat Hanneman <kitpath@earthlink.net>  on Sep 09, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 125
Total Fat: 14g
Cholesterol: 286.3mg
Sodium: 282.5mg
Potassium: 115.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 12.6g