Instructions: Heat oven to 500 degrees.

Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper.

Break eggs into a bowl and lightly beat with a whisk or fork. Season with salt and pepper. Add half of the chopped mint. Add a heaping tablespoon of Parmesan cheese. Stir to combine.

Heat 1 tablespoon olive oil in each of two 10-inch oven-proof nonstick skillets, over medium heat. Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets and reduce heat to low. Cook, loosening the eggs at the sides from time to time using a rubber spatula. The eggs will be slightly runny.

Add 4 asparagus spears to each skillet, in a fan pattern. Divide the remaining parmesan. Sprinkle over eggs and asparagus. Transfer to a 500 degree oven and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate. Garnish with the remaining chopped mint. Serve in wedges.

Serves 6.

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