4asparagus spearsrough ends cut off (plus more if using for garnish)
1chive blossomsdivided into florets (plus more if using for garnish)
2tablespoonsextra virgin olive oil
In a pot of boiling water, blanch the asparagus for 5 minutes. Immediately immerse them in a bowl of ice water then let them cool. Drain the water when the asparagus have reached room temperature. Chop then set aside.
In a bowl, prepare the frittata by whisking the eggs with the Parmesan, salt, and pepper then set aside.
In a warm saucepan with the extra virgin olive oil, pour the frittata mixture.
When the frittata is halfway cooked, distribute the asparagus and the herb blossoms.
When the bottom part is cooked and the top part is already solid, turn the frittata by placing a plate on top of the saucepan (the plate should be bigger than the saucepan), reverse quickly and let the frittata fall on the plate.
Put back the frittata on the saucepan carefully by sliding it inside. Cook for another minute.
Transfer the frittata to the serving plate and garnish. Serve while hot.