Asparagus Frittata with Ricotta and Chives

1. Prepare the Asparagus

Preheat your oven to 300°F and melt the unsalted butter in an oven-safe skillet. Add the chopped asparagus and part of the kosher salt, cooking until the asparagus is tender and green.

2. Mix Eggs and Seasonings

In a bowl, whisk the extra-large eggs with the remaining kosher salt and freshly ground black pepper until the mixture is smooth and even.

3. Combine and Cook

Pour the egg mixture into the skillet with asparagus, then dollop fresh ricotta on top and sprinkle with minced fresh chives. Let it cook slightly before transferring to the oven.

4. Bake the Frittata

Bake the frittata in the preheated oven until the edges are set but the center is still custardy. The baking time will depend on the size of your skillet.

5. Finish and Serve

Slide the frittata onto a serving plate and finish with drizzles of extra-virgin olive oil and fresh lemon juice. Add a sprinkle of grated Parmigiano-Reggiano cheese, flaky sea salt, and black pepper to taste.