Roasted Asparagus Frittata

• 8 to 12 medium to fat asparagus spears, trimmed
• Olive oil
• Salt and black pepper
• 4 eggs
• 1/4 to 1/2 cup chervil, roughly chopped, or parsley
• 1/2 cup finely grated Parmesan, optional

1. Heat oven to 450 degrees.
2. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper.
3. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes.
4. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
5. Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like).
6. Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet.
7. Drizzle with more olive oil and set over medium heat.
8. Pour the egg mixture over the asparagus.
9. Use a spatula if necessary to make a round frittata.
10. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
11. When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan.
12. Let cook for just a few seconds, then flip out onto a plate.
13. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
14. Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

olive oil, salt, eggs, chervil

Taken from cooking.nytimes.com/recipes/1017302 (may not work)