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1
Preheat oven to 400 degrees.
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2
Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot.
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3
Reduce heat and simmer, covered, cooking a total of 17 minutes.
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4
Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk.
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5
Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces.
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6
Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
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7
Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices.
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8
Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
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9
Drain the asparagus.
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10
Steam the remaining whole asparagus.
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11
Whisk the eggs and egg whites until they are well beaten.
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12
Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus.
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13
When rice is cooked, stir in.
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14
Season with salt and pepper.
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15
Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat.
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16
Add the oil and pour egg mixture in the pan, stirring for about a minute.
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17
Reduce heat to low and cook for 2 minutes longer.
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18
Drain the whole asparagus.
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19
Place saute pan in the oven and bake until the eggs set, about 5 minutes.
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20
Loosen the frittata and place a serving plate over the pan.
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21
Flip the frittata on to the serving plate.
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22
Surround with the whole asparagus.
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23
Serve with bread.
