Instructions
Preheat the oven broiler with the rack about 6 inches from the heat.
Cut the tips from the asparagus and set them aside.
Cut the remaining part of the spear into 2-inch chunks and set aside.
Heat the olive oil in a sauté pan over medium heat.
Add the onion and cut asparagus spears and cook for or until softened.
Add the asparagus tips and cook for another minute.
Remove the mixture to a dish and set aside.
Mix the eggs, milk and parsley together in a bowl.
Heat the butter in the sauté pan over medium heat.
When the butter has melted and looks foamy, return the asparagus-onion mixture to the pan.
Scatter the feta and Parmesan cheeses over the vegetables.
Pour in the egg mixture and turn the heat to low.
Stir once or twice, then cook undisturbed for or until the bottom has set.
Place the pan under the broiler for up to a minute or until the frittata is puffed, golden and crispy on top.
Season to taste with freshly ground black pepper.
Makes 4 entrée servings; 10-16 hors d’oeuvre (cut into slim wedges)