Wild Asparagus Frittata

Method

1. Clean the wild asparagus: snap off the woody ends; keep only the tender part that breaks easily.
2. Cut the asparagus into pieces: leave thin spears whole, chop thicker ones into smaller bits.
3. Optionally, to balance the bitterness, sauté a sliced leek or red onion in olive oil until translucent.
4. Add the asparagus to the pan (with or without the onion) and cook for 5-6 minutes, seasoning with salt and pepper.
5. In a bowl, whisk the eggs with a pinch of salt and pepper until the mixture drips quickly from the fork (do not overbeat).
6. Add the grated cheese (Parmigiano, Pecorino, or Grana Padano) to the eggs and mix well.
7. Stir the cooked asparagus into the egg-cheese mixture until evenly combined.
8. Heat a little more olive oil in a non-stick pan and spread it evenly over the bottom.
9. Gently pour the egg mixture into the pan, spreading it uniformly and slowly to prevent the oil from separating.
10. Lower the heat to very low, cover with a lid, and cook for 4-5 minutes on the first side.
11. Flip the frittata using a flat lid, then return to the pan and cook covered for another 3-4 minutes on the second side.
12. Flip once or twice more if needed to achieve even color, then serve hot or at room temperature.