MAKES 6 SERVINGS
½ lb. pencil-thin asparagus, tough ends removed
6 T. olive oil
8 scallions, white and green portions, finely chopped
2 t. garlic, minced
7 large eggs
Salt and freshly ground pepper to taste
Blanch and shock asparagus. Drain well and cut into 1" lengths. Heat 3 T. oil in saute pan set over low heat. Add scallions and garlic and saute until tender, about 8 minutes. Add asparagus and saute to warm through, about 2 minutes. Remove from heat. Beat eggs until blended. Add asparagus mixture. Season to taste. Using a large saute pan set over high heat. Warm remaining 3 T. oil until very hot. Pour in egg mixture and reduce heat to medium. Cook until the underside is golden, about 6 minutes. Run a spatula around the edges of the pan a few times during cooking to loosen the eggs. Invert a large plate on top of the pan, invert the pan and plate together and lift off the pan. Slide the omelet back into the pan and return it to low heat. Cook until pale golden and just set, 2-3 minutes longer.
Slide the frittata onto a serving plate, let cool slightly and cut into wedges to serve.