INGREDIENTS

INSTRUCTIONS

1.In 11-inch nonstick skillet, heat olive oil and cook asparagus and
shallots over medium heat until tender and beginning to caramelize.
Remove from heat and allow to cool slightly. Season with salt and
pepper to taste.
2.In large bowl, beat eggs well and season with salt and pepper. Add
cooled asparagus and shallots and mix with eggs. Add half of cheese
and blend well.
3.Wipe nonstick pan clean with paper towel, then replace over medium
heat. Add egg mixture and lightly stir mixture, leaving bottom layer
undisturbed so that a good base develops. Continue cooking and
stirring about 3 minutes until center is just slightly wet, then
sprinkle with remaining cheese and place under preheated broiler
about 2 minutes until frittata is puffed and browned. Remove pan from
broiler, allow to rest 1 minute, then invert onto large warmed
platter.
4.Cut frittata into 8 to 10 wedges and serve warm or at room
temperature. Notes: I like to use fat asparagus because it has more
flavor. If you need to store fresh asparagus in the refrigerator for
a day or two, trim the ends of the spear and store like flowers in
water.
Recipe by: http://www.maunyskitchen.com/
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