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1
Heat oven to 450 degrees.
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2
Spread asparagus on a baking sheet and toss with olive oil, salt and pepper.
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3
Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes.
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4
(You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
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5
Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like).
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6
Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet.
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7
Drizzle with more olive oil and set over medium heat.
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8
Pour the egg mixture over the asparagus.
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9
Use a spatula if necessary to make a round frittata.
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10
Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
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11
When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan.
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12
Let cook for just a few seconds, then flip out onto a plate.
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13
Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
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14
Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.
