One bunch fresh Asparagus, washed and ends trimmed
1/4 cup grated Pecorino Romano cheese
1/4 cup whole milk ricotta
2 tablespoons extra virgin olive oil
5fresh thyme sprigs
1/2 teaspoon salt and black pepper as desired
Put a pan with a lid large enough to hold the asparagus spears over a medium-high flame. Pour enough water in to cover the bottom of the pan. Add the asparagus and cover. Cook for 10 minutes.
*You may also use a steam basket if you have one.
Remove to a plate and preheat your oven to 400 degrees.
Oil a 9 inch springform pan.
Arrange the asparagus in the springform pan. You can either lay them flat or twist them.
In a mixing bowl combine the eggs, cheese, ricotta, oil and thyme that has been removed from the sprigs. Mix until smooth.
Pour the mixture over the asparagus. Bake for 30-40 minutes or until the top of the frittata is golden brown.
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