Ingredients
- 8 to 12 medium to fat asparagus spears, trimmed
- Olive oil
- Nalo Farm Fresh Herb Hawaiian Sea Salt
- Black pepper
- 4 eggs
- ¼ to ½ cup chervil, roughly chopped, or parsley
- ½ cup finely grated Parmesan, optional
- Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, fresh herb salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes.
- Beat the eggs with more fresh herb salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
- Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
- When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
- Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.
