Instructions: 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.

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