Tortilla de Espárragos  (Asparagus Frittata)

Total time: 25 minutes
      This makes enough for 4. We have the other half, cold, for lunch the next day.  If you prefer not to have the leftovers, use half the ingredients, and make 2 traditional, fold-over omelets.  In Spain, this would be eaten as a tapa or in a baguette as a sandwich.

 Ingredients:

• 8oz (240gr) green asparagus   thin if possible
• 6 eggs
• 2 cloves garlic
• 1/2 onion
• 2 tbs fresh, snipped chives
• 2 tbs olive oil
• 1/3 cup (1.5oz, 45gr) shredded cheese, any flavor    I used Parmesan
• 1/2 cup (3oz, 90gr) cherry tomatoes

 Instructions:

• Asparagus: 
• Snap off bottom ends of asparagus.  Cut into 1" (2.5cm) pieces. 
• Bring a medium saucepan half full of water to a boil.  Blanch the asparagus for 3 minutes. 
• Drain and plunge into a bowl of cold water. 
• Drain again and lay out on paper towels to dry.
• Frittata:
• Snip chives. 
• Finely chop onion; mince garlic. 
• Whisk eggs, cheese and chives together. 
• In medium nonstick skillet (8". 20cm) heat 1 tbs oil. 
• Add onions and garlic and sauté until tender, about 7 minutes.
• When onions are ready, add the blanched asparagus and heat through, stirring.  
• Add the onion/asparagus mixture to the eggs and mix well. 
• Put the skillet back on medium heat with remaining tbs of oil.  Add egg mixture. 
• Cook until eggs are cooked through, 6 - 8 minutes.  If necessary, cover for 2 - 3 minutes, to set the top. 
• Turning the Frittata:
• When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. 
• Now slide it back into the pan to brown the other side, another 1 - 2 minutes. 
• Slide it carefully onto a plate. 
• Cut in quarters.  Put one quarter on each serving plate, garnish with more chives and halved cherry tomatoes.  Serve.