FRITTATA DIASPARAGUS

Preparation Wash the asparagus and cut off the tough ends. Cut the asparagus into pieces of about 2 cm. In a pan, heat some Il Cavallino organic extra virgin olive oil and add the asparagus. Sauté them over medium heat for a few minutes, until they are tender but still crisp. Add a pinch of salt and pepper to taste. In a bowl, beat the eggs with grated Parmesan cheese, a pinch of salt, and pepper. Pour the beaten eggs into the pan with the asparagus and cook over medium-low heat for 5-6 minutes. When the bottom of the frittata is golden, flip it with the help of a lid or a plate and cook the other side for another 5-6 minutes. Serve the frittata hot or cold, sprinkled with grated Parmesan cheese and a drizzle of Il Cavallino organic extra virgin olive oil.