Asiago Asparagus Frittata

12 fresh asparagus spears, trimmed

6 large eggs

2 tablespoons heavy whipping cream

1/2 tsp. salt

1/2 tsp. white pepper

1 tablespoon olive oil

2 green onions, chopped

1 garlic clove, minced

1/2 cup shredded asiago cheese

Preheat oven to 175 ° c. . Place 1 cm of water and asparagus in a large

skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender,

3-5 minutes; drain. Cool slightly. Prepare mutffin pan with olive oil.

In a bowl, whisk together eggs, cream, salt and pepper. Chop the asparagus

spears. In an skillet, heat oil over medium heat until hot. Saute green

onions, garlic and chopped asparagus 1 minute. Pour the egg mixture into

the muffin cups about half way. Spoon the asparagus mixture into each cup.

Top with shredded cheese. Bake until eggs are completely set, 15-20 mins.

Serve with fresh green onions and shredded cheese.