Ham and asparagus are used together in a lot of different preparations. So this makes sense for a frittata. This is the ham and Gruyere frittata revisited, simply reducing the amounts of those ingredients and adding the asparagus.
Ham and asparagus frittata
1/3 cup bit-sized pieces of ham
1/2 cup cooked asparagus cut into small pieces
1/3 cup shredded Gruyere cheese plus a little more for the top
Snap off the bottom parts of the asparagus spears, keeping just the tenderest parts. Bring a pot of water to the boil. Add the asparagus spears and cook for 2 to 2–1/2 minutes (this is for thin spears). Remove the asparagus spears and put them in a bowl of ice water. This will stop the cooking and keep a nice green color. After a minute, remove from the water and let them drain and continue to cool on paper towels. Cut into small pieces for the frittata. This can be done several days in advance while cooking the asparagus for another meal, such as for a salad.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the ham, asparagus, and Gruyere into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheese on the top. Place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.