Get more of Martha’s asparagus recipes in the featured article Feast of Green.
- Ice cubes
- Kosher salt
- 8 thin stalks of asparagus, blanched
- 3 eggs
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- ½ red bell pepper, roughly chopped
- ¼ cup Parmigiano
- Reggiano, grated
Asparagus: Fill a stainless steel mixing bowl with ice cubes and water. Fill a medium sauce pan with water and bring to a boil over high heat, seasoning liberally with kosher salt. Drop asparagus spears into boiling water for 30 seconds and, using kitchen tongs, remove and place in bowl of ice water to cool for 2 minutes. Remove cooled asparagus from ice bath, drain and set aside.
Frittata: Preheat the broiler. In a stainless steel mixing bowl, whisk eggs, salt and pepper (to taste) and set aside. Melt butter in a 10-inch sauté pan over medium-high heat and add egg mixture. Cook for three to five minutes until bottom and edges of eggs are set but top is still runny. Remove pan from heat and arrange asparagus stems like spokes with tips facing the edge of pan. Sprinkle with chopped red bell pepper and grated Parmesan, and place frittata under broiler, and broil until top is set and golden brown, three to five minutes. Remove frittata and allow to stand for 2 minutes. Using a rubber spatula slide the frittata onto a plate and serve.