1 pound asparagus (about 1 bunch), washed, trimmed, and cut diagonally into 1-inch pieces.
1 tablespoon water
2 teaspoons olive oil
1 small onion, thinly sliced
½ teaspoon salt
½ teaspoon pepper
6 large pastured (fresh) eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Preheat oven broiler.
Cook asparagus by placing in a 2-quart microwavable dish with water; cover and cook on high for 2 minutes. Meanwhile, heat olive oil in a large oven-proof frying pan over medium high heat. Add onions, salt and pepper, and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low and cook for 2 minutes. Crack eggs in bowl and whisk until combined. Pour into pan with asparagus mixture and cook until almost set, but still runny on top, about 2 more minutes. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 5 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and season with salt and pepper, to taste.