2 eggs
4 asparagus spears
1 teaspoon unsalted butter
salt to taste
Boil or steam the asparagus until cooked. When they are done cut the tips together with about 1 inch of the stem and set them aside. Continue cutting the remaining asparagus in thin slices until you get to the tough part. Discard the left over asparagus. Saute the asparagus slices and tips in a 6 inch nonstick pan with the butter and a small pinch of salt for about two minutes. In a bowl beat the two eggs and a pinch of salt with a fork. When the asparagus are ready put them in the eggs and mix well. Put the eggs and asparagus back in the pan and cook at a low heat. When the frittata starts to brown turn it over and cook the other side until it starts to brown too. Cut the frittata into wedges and serve.
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