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1
Cover the asparagus with cold water, add sea salt, and bring to a simmer, poaching the asparagus until they are barely tender.
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2
The time will depend wholly upon the thickness of the stalks.
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3
Drain the asparagus and refresh them under very cold water to revive their color.
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4
Set them aside.
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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.
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6
Over a lively flame in an 8- to 10-inch skillet with an ovenproof handle, heat the oil.
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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.
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8
Pour in the egg batter, tilting the pan to distribute it.
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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.
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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.
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11
Remove the pan from the oven and immediately slide the frittata onto a handsome plate.
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12
Present the frittata at room temperature or cold, ornamenting it with the whole leaves of mint.
