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1
Preheat oven to 425.
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2
Peel the stalks of asparagus, using a vegetable peeler, to remove the tough outer skin, and trim off the stalk ends.
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3
Pile the asparagus into a shallow roasting pan, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, then drizzle with 2 tablespoons olive oil.
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4
Toss to distribute seasonings and spread the asparagus evenly in the pan.
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5
Place pan in oven and roast asparagus for 5 minutes, remove pan from oven, toss the asparagus, and return pan to oven and continue roasting for 5-7 minutes.
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6
The asparagus spears should be tender and browned on the exterior when they are roasted; remove from oven and set aside; leave oven on.
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7
While the asparagus is roasting, heat the remaining 2 tablespoons oil in a medium nonstick ovenproof skillet over medium heat.
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8
When the oil is hot, but not smoking, swirl the pan to evenly coat the sides of the pan with oil.
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9
Add in the onion; stir/saute until it is golden brown; while the onion is sauteing, cut the asparagus stalks into pieces about 1 inch in length.
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10
Once the onion is golden brown, add the asparagus pieces and distribute them evenly in the pan.
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11
Next, sprinkle 1/2 cup Grana Padano over the asparagus, remaining salt, and pepper, if desired, and then pour the eggs on top.
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12
Without stirring, cook the frittata briefly over medium heat for 5-7 minutes.
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13
Place skillet in oven and continue cooking until the eggs are set and the center of the frittata begins to puff up, about 5 minutes.
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14
Remove the skillet from the oven and, using a rubber spatula, loosen the edges and then the bottom of the frittata to unstick it from the pan.
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15
Place a serving plate upside down over the skillet, and holding the plate against the skillet using two pot holders, flip it over so that the frittata falls onto the plate bottom side upward.
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16
Immediately sprinkle the remaining 1/4 cup cheese over it and top with tufts of alfalfa sprouts.
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17
To serve: cut the frittata into wedges; can be served warm or at room temperarture.
