Frittata con Asparagi Selvatici e Mentuccia

1. 1

   Cover the asparagus with cold water, add sea salt, and bring to a simmer, poaching the asparagus until they are barely tender.

2. 2

   The time will depend wholly upon the thickness of the stalks.

3. 3

   Drain the asparagus and refresh them under very cold water to revive their color.

4. 4

   Set them aside.

5. 5

   In a medium bowl, beat the eggs with the fine sea salt, generous grindings of pepper, the wine, the pecorino, and the torn mint leaves.

6. 6

   Over a lively flame in an 8- to 10-inch skillet with an ovenproof handle, heat the oil.

7. 7

   Saute the poached asparagus, tossing them about in the oil for a minute or two before adding the garlic and softening it without permitting it to take on color.

8. 8

   Pour in the egg batter, tilting the pan to distribute it.

9. 9

   Lower the flame only a bit and cook the frittata, lifting its cooked edges every once in a while, permitting the uncooked batter to flow beneath.

10. 10

    When the underside is deeply crusted and golden, place the pan several inches beneath a very hot broiler, urging the top side to cook and bubble up a bit, taking on a fine bronzed skin.

11. 11

    Remove the pan from the oven and immediately slide the frittata onto a handsome plate.

12. 12

    Present the frittata at room temperature or cold, ornamenting it with the whole leaves of mint.

* Per serving · 4 servings · Values may vary.