asparagus: image by gourmetsleuth.com

I N S T R U C T I O N S
Bring several quarts water to a boil in a medium
saucepan. Snap and discard tough ends from the
asparagus. Slice asparagus diagonally into 1-inch-long
pieces. Add asparagus and salt to taste to the boiling
water and cook until almost tender, about 1 1/2 minutes.
Drain and set aside. Preheat broiler. Heat oil in a
large non-stick skillet with an oven-proof handle. Add
shallots and saute over medium heat until translucent,
about 3 minutes. Add asparagus and cook 30 seconds.
Lightly beat the eggs, cheese, basil and salt and pepper
to taste in a medium bowl. Add egg mixture to pan and
stir gently with a fork to incorporate the vegetables.
Cook over medium-low heat, Continue cooking until frittata
is set, except for the top, about 8 minutes.

Place the pan directly under the broiler and cook just
until the top is golden brown and set, 1-2 minutes. Do
not let the frittata burn. Invert onto a large platter.
Cut it into wedges and serve.