- Kosher salt, as needed
- 8 ounces green or white asparagus, trimmed and stalks peeled
- 5 large eggs
- 3 tablespoons whole milk
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
Preheat the oven to 325 degrees.
Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook until just barely tender, about 3 minutes. Drain and rinse with cold running water. Cut each stalk in half lengthwise.
Whisk together the eggs, milk, and cheese in a medium bowl.
Melt the butter in a large ovenproof skillet over medium-low heat. When the butter has stopped foaming, pour in the egg mixture and place the asparagus on top of the eggs.
Transfer the skillet to the oven and bake until the eggs are set, 10-12 minutes. Cut into wedges and serve hot, or chill the frittata and serve it cut into cubes as a snack or into wedges as a sandwich filling.