A classic spring time frittata to make when the asparagus are in season. Use it as an appetizer or in the place of a meat dish with a salad. It is a very flexible dish. On a hot day let it cool off and eat it at room temperature.

Ingredients:

2 eggs
4 asparagus
1 Tsp. unsalted butter
salt to taste

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Instructions:

1. Snap off the bottom of each asparagus by lightly bending them with two hands. The stems will break where the tough part ends and the tender one begins. Discard the though parts.
2. Cut the tips together with about 1 inch of the stem and set them aside.
3. Slice the remaining asparagus in thin slices.
4. Heat up 1 tablespoon olive oil in a non-stick skillet, add the asparagus slices except for the tips and sauté them for about 5 minutes, add the spears and cook for 3 more minutes. Salt to taste and set aside.
5. In a bowl beat the two eggs and a pinch of salt with a fork. Mix in the asparagus.
7. Heat up the skillet and add about 1/2 tablespoon or more if needed of olive oil. Poor the egg mixture back in the pan and cook at a low heat.
8. When the frittata starts to brown on the bottom, turn it over* and cook the other side until it starts to brown too.
9. Cut the frittata into wedges and serve.

Notes:

Be sure to make adjustments in with the salt if you are using salted butter.

*If you are having trouble flipping the frittata, try putting a plate over the pan like a lid and then turn the pan over so the frittata falls to the plate. Once you have the frittata on the plate you can let it slide back into the pan.