14 asparagus spears ,cleaned and trimmed of tough ends
6 large farm fresh eggs
¾ cup freshly grated Parmigiano
Olive oil to rub the pan
¼ cup of coarsely chopped hazelnuts
1 Tbs truffle oil
Some shaved Parmigiano for garnish
Instructions
Blanche the trimmed asparagus by either immersing them into salted simmering water for 2 minutes on the stove top or 1 minute on high power in the microwave. Drain immediately and rinse under cold water. Dry the asparagus well using a clean cotton towel or paper toweling.
Preheat the oven to broil and have a shelf positioned ⅓ down from the top of the oven.
Lightly beat the eggs with the Parmigiano. Oil an oven proof skillet and place on a medium-low flame.
Once the pan is hot, add the egg mixture and swirl the pan; stir lightly with a fork for a moment. Arrange the asparagus spears as if they were spokes in a wheel. The frittata will set quickly; once the bottom seems set and the top is a bit runny place the skillet under the broiler for 1½ to 2 minutes or until the top is set.
The frittata may be served immediately or at room temperature. Before serving drizzle with the truffle oil and garnish with the chopped hazelnuts. A few shavings of Parmigiano add a nice touch to the finished dish.
Recipe by LaBellaSorella at https://labellasorella.com/2017/04/asparagus-frittata/