6 large eggs
1 bunch of fresh young asparagus (approx. 3/4 pound)
Extra virgin olive oil
Sea salt and freshly ground pepper
Grated parmigiano or pecorino cheese (optional)
Clean the asparagus by first removing the hard stem bottoms and rinse under in cold running water and strain them. Bring a pot of salted water to boil and lightly blanche the asparagus for not more than 5 minutes. Strain and pat dry in a towel.
Scramble the eggs in a mixing bowl, and season with salt and freshly ground pepper and add the asparagus to the eggs.
Heat a lightly oiled sauté or omelet pan over moderate heat, add the eggs and asparagus and gently fold the eggs with a spatula as they cook. If you are able to flip the ingredients in the pan, do so once the frittata has cooked thoroughly on one side, or continue to fold it until the eggs are firmly cooked.
A variation of this recipe is with the addition of grated parmigiano or pecorino cheese to the scrambled egg mixture and prepare as described above.
This makes a wonderful antipasto, main dish at lunch or as a side dish accompanying an entrée.