Spring Herb, Asparagus, 
and Goat Cheese Frittata

1. Preheat oven to 375℉.
2. Bring two quarts of water to a boil.
   
3. Fill a medium size bowl with ice and water.
4. Snap the tough ends off the bottoms of your asparagus (usually about two inches).
5. Blanch the asparagus in the boiling water for 45 seconds, then immediately shock in ice water.
6. Whisk together eggs, cream, scallions, herbs, salt and pepper.
7. Remove Asparagus from ice water. Dry, then cut into two inch long pieces, keeping tops separate.
8. Place a 12 inch cast iron or nonstick pan on the stove top on medium heat. Add the butter and coat all sides.
9. Pour the egg mixture into the pan. Then reserving the asparagus tops, place the other pieces into the egg.
10. Next crumble the goat cheese in large quarter sized chunks into the egg as well.
11. Last add the asparagus tops.
12. Move the pan to the oven and bake for 20 minutes. The eggs should be lightly golden on top, firm and slightly puffy in the center.

Note: No scallions? Use leeks or shallots. No asparagus? Use roasted peppers or sweet potatoes. Have some beautiful basil? put it in. This is a great back pocket recipe for any gardener; use it as a base then let the season be your guide.

• 12 Large Eggs
• ½ Cup Heavy Cream
  
• 1 Bunch of Asparagus
  
• 6 oz Goat Cheese
  
• 3 Thinly Sliced Scallions (Greens and Whites)
  
• ¼ Cup Chopped Parsley
  
• 2 Tbsp. Chopped Mint, Dill, or Tarragon (choose what you have or prefer)
  
• ¼ Cup Chopped Chives
  
• 1 ½ teas. Salt
  
• ¼ teas. Black Pepper
  
• 1 Tbsp. Butter