Asparagus Frittata with Spring Mint

Makes 6 to 8 servings

4 large fresh eggs

1/3 cup ricotta cheese or softened goat cheese

1½ tablespoons chopped fresh mint

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 tablespoons grated Parmesan cheese, divided use

2 tablespoons unsalted butter

1 pound slender asparagus spears, trimmed, cut into ½-inch pieces

3 scallions, green part only, thinly sliced

Preheat the broiler.

Whisk the first 5 ingredients and 2 tablespoons of the Parmesan in a medium bowl to blend. Set aside.

Heat the butter in a medium nonstick broiler-proof skillet over medium heat. Add the asparagus and toss to coat. Cover the skillet; cook until the asparagus is crisp-tender, about 4 minutes. Add the scallions; stir 30 seconds. Stir in the egg mixture. Cover, reduce the heat to low, and cook until almost set on top, about 4 to 5 minutes.

Sprinkle the frittata with the remaining 1 tablespoon Parmesan. Place under the broiler until the top is set and starts to brown, about 2 minutes. Use a spatula around the edges of the frittata to loosen. Slide out onto a serving plate and serve.

"Mint is a vibrant yet subtle companion to the first pickings of asparagus. And because mint and asparagus are among the first vegetables and herbs to be harvested in the spring, they give credence to the saying
“What grows together, goes together.”