Instructions: 1. Bring a large pot of cold water to the boil. Add a generous pinch of salt and the asparagus and blanch for 1 - 2 minutes or until the bases are tender. Drain immediately and refresh under cold running water. Dry well with paper towel.

2. Preheat the oven to 325F. Crack the eggs into a large non-reactive bowl and season with a pinch of salt. Whisk until the eggs are light and fluffy, about 3 minutes.

3. Cut the blanched asparagus into 1/4 inch thick pieces. Warm the olive oil in a large ovenproof non-stick skillet. Add the asparagus pieces to the skillet and cook for 2 minutes. Add the mint and cook for 1 minute. Add the eggs and stir with a wooden spatula or heat resistant rubber spatula as if you were making scrambled eggs. Continue stirring and cooking over medium-low heat until the eggs are about halfway set. Stir in the Parmigiano. Place the pan into the preheated oven and bake until the frittata is lightly set, about 8 minutes. Do not overcook. Remove the frittata from the oven and let cool at least 10 minutes before serving. Serve warm or at room temperature.

Celebrating the Very Best in Italian Cooking

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