Spaghetti with Asparagus Frittata

• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, sliced (1/4 cup)
• 2 cups thinly sliced scallions, white and green
• 1/2 teaspoon salt, plus more if needed
• Freshly ground black pepper
• Boiling water from the pasta cooking pot
• 4 to 6 asparagus stalks (medium thickness)
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons kosher salt, for the pasta-cooking water
• 1 pound spaghetti
• 1 to 2 tablespoons extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
• 8-quart pasta-cooking pot
• A 12-inch or larger skillet for the sauce and the pasta
• A 10-inch or larger non-stick skillet for the frittata

1. Start heating 6 quarts of water with 1 1/2 tablespoons kosher salt in the pasta cooking pot.
2. Have all the ingredients for the simple sauce measured and at hand.
3. Have both skillets on the stove, ready to start cooking.
4. For the frittata, snap off the tough bottom stubs of the asparagus and peel the thick skin from the lower 4 inches of each spear.
5. Slice the spears, including the tips, crosswise or slightly on the diagonal, into 1/8-inch-thick rounds or ovals.
6. You should have 2 cups of small asparagus pieces.
7. Crack the eggs into a bowl and whisk them well with the milk, 1/2 teaspoon of salt, and several grinds of black pepper.
8. Pour the 1/3 cup olive oil into the big pasta skillet, scatter the garlic slices in the oil, and set over medium heat.
9. Cook for 2 or 3 minutes or so, shaking the pan now and then, until the garlic is sizzling and starting to color.
10. Toss the scallions into the skillet, stir with the garlic and oil, and cook for 2 1/2 to 3 minutes, over medium heat, until the scallions are very soft and wilted and the garlic is golden.
11. While the scallions are cooking, stir in 1/2 teaspoon of salt and a generous amount of freshly ground black pepper.
12. Take 2 cups of boiling water from the pasta pot and pour it into the skillet.
13. Stir up the scallions and garlic, and adjust the heat so the liquid is simmering gently.
14. Pour the 1/4 cup of olive oil into the empty non-stick skillet, scatter in the sliced asparagus, and turn on medium heat.
15. Let the pieces heat and start to sizzle, about 2 minutes; stir and toss now and then.
16. As soon as youve started the asparagus, push the spaghetti into the boiling water.
17. Stir as it softens, and bring the water back to the boil as rapidly as possible.
18. Start timing the pasta to under cook as required, about 8 minutes.
19. Now take 1/4 cup or so of water from the pasta pot and pour it in with the sizzling asparagus.
20. Season with grinds of black pepper and 1/4 teaspoon of salt.
21. Stir, toss, and cook the slices until theyre cooked through but still bright green, about 4 minutes.
22. Moisten with more pasta water if the slices seem dry.
23. While the spaghetti and the asparagus cook, make sure theres a good layer of simmering liquid in the scallion-sauce skillet; add more pasta water if needed.
24. When the asparagus slices are tender, turn down the heat a bit and pour in the eggs.
25. Let set for about 1/2 minute, then stir the thickening eggs and the asparagus with a wooden spoon.
26. Continue turning the curds over for a minute, so they are evenly heated but still quite wet and soft.
27. Remove from the heat.
28. Check the spaghetti; when it is almost but not quite al dente, lift the pasta from the pot and drop it into the simmering simple sauce.
29. Raise the heat if it was very low, and add more hot pasta water if the pasta seems dry.
30. Toss and cook the spaghetti and scallion sauce together for 1/2 minute, mixing well.
31. Scrape the frittata on top of the pasta and toss it in, breaking the frittata into small pieces.
32. If any eggs are stuck in the pan, loosen them with a slosh of pasta water and toss that into the pasta skillet too.
33. Toss for a minute or more, still over heat, until the pasta is perfectly cooked and the frittata is well distributed.
34. Remove the skillet from the heat, drizzle 1 or 2 tablespoons of olive oil over, and toss.
35. Sprinkle on the grated cheese and toss.
36. Grind black pepper on abundantly.
37. Serve right away.
38. When adding cheese, take the pan off the heat before you toss it in.
39. Otherwise, the cheese can overheat and separate into oily and stringy components.
40. I always recommend either Parmigiano-Reggiano or Grana Padano for finishing a past with cheese.
41. Keep either or both as staples in your refrigerator.
42. Pasta dishes should always be served hot, as soon as the dish is finished.
43. For family meals, I bring the skillet to the table and serve portions directly into warm bowls.
44. For more formal occasions, I dish it up into warm bowls in the kitchen and bring them quickly to the table.
45. The shorter the trek from the hot skillet to the individual bowl, the better.
46. Be sure to pass a bowl of freshly grated cheese around the table.

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Taken from www.epicurious.com/recipes/food/views/spaghetti-with-asparagus-frittata-384424 (may not work)