Frittata con Asparagi Selvatici e Mentuccia

• 1 pound fresh asparagus, trimmed, stem ends scraped, cut into 2-inch lengths
• Coarse sea salt for the water
• 6 large eggs
• 1/2 teaspoon fine sea salt
• Freshly cracked pepper
• 1 tablespoon dry white wine
• 1/2 cup just-grated pecorino
• 1/2 cup fresh mint leaves, half of them torn, half left whole
• 1/4 cup extra-virgin olive oil
• 1 fat clove garlic, peeled, crushed, and finely minced

1. Cover the asparagus with cold water, add sea salt, and bring to a simmer, poaching the asparagus until they are barely tender.
2. The time will depend wholly upon the thickness of the stalks.
3. Drain the asparagus and refresh them under very cold water to revive their color.
4. Set them aside.
5. In a medium bowl, beat the eggs with the fine sea salt, generous grindings of pepper, the wine, the pecorino, and the torn mint leaves.
6. Over a lively flame in an 8- to 10-inch skillet with an ovenproof handle, heat the oil.
7. Saute the poached asparagus, tossing them about in the oil for a minute or two before adding the garlic and softening it without permitting it to take on color.
8. Pour in the egg batter, tilting the pan to distribute it.
9. Lower the flame only a bit and cook the frittata, lifting its cooked edges every once in a while, permitting the uncooked batter to flow beneath.
10. When the underside is deeply crusted and golden, place the pan several inches beneath a very hot broiler, urging the top side to cook and bubble up a bit, taking on a fine bronzed skin.
11. Remove the pan from the oven and immediately slide the frittata onto a handsome plate.
12. Present the frittata at room temperature or cold, ornamenting it with the whole leaves of mint.

fresh asparagus, salt, eggs, salt, freshly cracked pepper, white wine, pecorino, mint, extravirgin olive oil, clove garlic

Taken from www.epicurious.com/recipes/food/views/frittata-con-asparagi-selvatici-e-mentuccia-391170 (may not work)