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1
Preheat the oven to 350u00b0F.
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2
To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
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3
Stir in 1 Tbs. salt.
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4
Add asparagus; arrange in one layer.
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5
Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
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6
Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
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7
To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
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8
To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
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9
In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) saute bell pepper in olive oil until barely tender-crisp, about 5 minutes.
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10
Stir butter into pan.
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11
Stir in onion and reserved asparagus pieces; saute for 1 minute.
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12
Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
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13
Bake on the middle rack of oven, covered, for 10 minutes.
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14
Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
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15
Let frittata rest 5 minutes.
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16
Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
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17
Protecting your hands with potholders, flip frying pan over onto platter.
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18
Alternatively, serve frittata in the pan,
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19
Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.
