Preheat oven to 500 degrees F.
Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper.
Break eggs into a bowl, and lightly beat with a whisk or fork. Season with salt and pepper. Add 1/2 of the chopped mint and a heaping tablespoon of Parmesan. Stir to combine.
Heat 1 tablespoon olive oil over medium heat in each of 2 (10-inch) ovenproof nonstick skillets. (Note: This recipe can also be prepared in 1 (12-inch) nonstick skillet; follow the cooking instructions for Ricotta and Herb Frittata.) Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets, and reduce heat to low. Cook, loosening the eggs at the sides from time to time with a rubber spatula. The eggs will be slightly runny.
Add 4 asparagus spears to each skillet in a fan pattern. Divide the remaining Parmesan, and sprinkle over eggs and asparagus. Transfer to the preheated 500 degree F oven, and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan, and transfer to a warm plate. Garnish with the remaining chopped mint. Serve in wedges.
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