roast the asparagus on a baking sheet with a little olive oil and salt in a 350' oven until al dente
put a little olive oil in a cast iron skillet
caramelize some fresh thinly sliced onions in the oil over medium heat
beat 5-6 eggs in a bowl
add 5 half egg shells full of half and half
salt and pepper
I had fresh basil and arugula growing outside my kitchen door so I grabbed some of that and sliced it thin and added to egg mixture (you could use whatever fresh herbs you like)
Also finely grate some nice swiss cheese and add to egg mixture
Turn heat in skillet to medium low after the onions are nice and caramel
add egg mixture
chop your roasted asparagus into small bits and press into egg mixture
let that cook for about 10 minutes, until the bottom is firm
add some more grated cheese to the top
transfer to the oven and let cook for another 10-20 minutes until the top is firm, not brown
Flip the frittata out of the pan onto a plate and slice into pieces and serve either hot or at room temperature.
garnish with a couple pieces of asparagus.
This makes enough for 2-3 people. I ate about half of it for dinner and saved the other half for lunch the next day and it kept fine in the fridge.