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1
Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces.
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2
Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide.
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3
Trim the scallions, and cut crosswise into 1-inch pieces.
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4
Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat.
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5
When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times.
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6
Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.
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7
Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together.
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8
Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more.
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9
Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.
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10
When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.
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11
Quickly spread them out in the pan, and pour the eggs over at once.
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12
Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.
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13
When all the eggs are cooked in big soft curdsin barely a minutetake the skillet off the heat.
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14
Tumble the frittata over a few more times to keep it loose and moist.
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15
Spoon portions onto warm plates, and serve hot and steaming.
