1
pound large asparagus cut 1" pieces
2
tablespoons butter
1
teaspoon salt
3
tablespoons olive oil
8
eggs
1/2
teaspoon freshly-ground black pepper
1/2
cup grated parmesan cheese
Cook asparagus pieces slowly in oil and butter, just until tender in a 10-inch skillet with straight sides. Beat eggs in a bowl with salt and pepper. Pour gently over asparagus. Cook until just set. Sprinkle cheese on top of frittata. Place in 350 degree oven, long enough for cheese to melt. Allow frittata to stand for 2 minutes. Cut into wedges to serve. This recipe yields 6 to 8 servings.
