oz. Asparagus tough ends trimmed, spears cut diagonally into ½ inch pieces.
Tbs extra virgin olive oil
Kosher salt and fresh ground pepper to taste
Yukon gold potatoes
Tbs unsalted butter
Leek white portion only.,cut into 1 inch julienne
cup heavy cream
oz. Feta (I use Gruyere)
cup finely grated parmigiano reggiano cheese
Tbs minced chives plus some for garnish
In a bowl., combine the asparagus., 1 Tbs olive oil., salt pepper., toss to coat SET ASIDE Peel potatoes and using a mandoline slice them 1/8 inch thick. Place an a bowl of cold water. SET deep half of frittata pan over medium-high heat and add the asparagus. Cook stirring frequently until tender 5-7 minutes. Transfer to a plate. Drain the potatoes and pat dry with paper towels. Set the deep pan over medium-high heat and warm the remaining 2 Tbs olive oil. Add the potatoes., season with salt and pepper and cook., stirring occasionally., until tender., 7-10 minutes. Transfer to a plate with the asparagus. Set the deep pan over medium-low heat and melt 1 Tbs butter. Add the leek and cook., stirring frequently., until soft and light golden., about 5 minutes. Transfer to the plate with aspasagus and potatoes. Wipe pan with paper towel. In a bowl., whisk together eggs an cream until frothy. Gently fold in the asparagus., pototoes., Leek., gruyere and parmedsn cheeses and 3 Tbs chives. Salt and pepper. In the deep pan over medium heat., melt 1 Tbs butter. Add egg mixture and cook until set 7-10 minutes., using rubber spatula to gently lift cooked edges and allow uncooked eggs to flow underneath. After 3 minutes., of cooking., in the shallow pan frittata pan over medium heat., melt the remaining 1/2 Tbs butter. Place the shallow pan upside down on top of the deep pan., then flip the frittata into the shallow pan and cook covered for 3 minutes. Remove the deep pan and continue cooking until eggs are completely set and cooked through about 5. Minutes more. GENTLY shake pan to loosen frittata Then slide it onto plate. Garnish with chivies and feta or gruyere.