Ingredients

• 6 large eggs
• 1/4 cup heavy cream
• 2 tsp olive oil
• 16 to 20 spears asparagus, thin pencil grass preferred (If using thicker asparagus, slice lengthwise to create long, thin strips)
• 1 tbs lemon juice
• 2 tsp lemon zest
• 4 tbs softened goat cheese, softened at room temperature
• Salt and pepper

Preparation

1. Heat oven to 350.
2. In a small mixing bowl, beat eggs and cream. Add lemon zest and salt and pepper.
3. Cut off and discard tough woody ends from asparagus. Cut asparagus tips so that length is equal to half the diameter of the skillet you will use to cook the frittata. This enables you to arrange asparagus in a “sunburst” pattern. Thinly slice remaining asparagus pieces.
4. In a non-stick skillet over medium heat add 1 tsp olive oil until warmed. Add asparagus tips and pieces and cook tossing over high heat until cooked through, but still al dente. Season with lemon juice and salt and pepper to taste. Remove asparagus from skillet and set aside.
5. Using the same skillet add remaining olive oil over low heat. Add eggs, stirring for just a minute or two until they begin to set. Remove skillet from heat. Distribute asparagus pieces throughout, arranging asparagus tips in a sun burst pattern, if you like. Arrange dollops of softened goat cheese around the center. Place in the oven and bake just until the eggs are set, approximately three to five minutes.
6. Loosen the edges of the frittata with a spatula and slide onto a serving platter or serve directly from the skillet if you prefer. Serve hot from the oven or at room temperature.