Frittata con asparagi (Omelette with asparagus)

One of my favorite things about spring is being able to forage for wild asparagus! And my favorite way to eat them is in a frittata. After removing the woody part of the asparagus stem, sauté in olive oil, then add whole beaten eggs mixed with salt and pepper to taste, and a little Parimigiano Reggiano cheese. Continue cooking, flip, and eat. So simple so BUONO! Buon appetito!


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