Photographer: Todd Zawistowski
Clean asparagus: draw a shallow sink of water and swish the tips of spears in the water to rinse away the sand. Chop asparagus on the bias into 1⁄4-inch pieces. Set aside.
Heat a medium nonstick pan to medium, add 1⁄2 tablespoon of olive oil. Add the tots, and let them begin to soften. Mash the tots with the back of a wooden spoon, pressing them into the bottom and sides of the pan to form a crust. Let brown and get crispy for about 10 minutes. Pour in the beaten eggs sprinkled with salt and pepper and then the asparagus on top. Reduce heat to low, cover and cook until eggs are set, about 10 minutes. Sprinkle cheese on top and let melt. Serve in wedges. Serves 6 to 8.