Stalk of the Town: 10 Fresh and Fun Ways to Cook with Asparagus

Ingredients:
olive oil; 1 small bunch asparagus, ends trimmed; 1 pint cherry or grape tomatoes, halved (about 2 cups); 1 garlic clove, crushed; 1-2 packed cups baby spinach leaves, torn or chopped; 5 large eggs (or 3 eggs, 3 whites); 1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese
Directions:
1. Heat a drizzle of oil in a 10-inch ovenproof skillet. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook for two minutes Add the spinach and cook until it wilts.
2. Stir together the eggs, cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in the pan and pour the beaten eggs overtop; reduce heat and cook the frittata for 5-8 minutes.
3. Transfer the skillet to the oven and bake for about 10 minutes, Serve hot, at room temperature, or cold. Serves 4. less