- 1 pound thin asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
- 8 large eggs
- 3 ounces cream cheese, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces thinly sliced smoked salmon, julienned
- 2 tablespoons fresh chopped dill
- 1 tablespoon butter
- 1/2 cup chopped yellow onions
- 1/2 cup grated Asiago cheese
- Capers, preferably whole caperberries with stem, for garnish, if desired
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water and pat dry.
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add onions and saute until softened, about 3 minutes. Reduce the heat to low and pour the beaten egg mixture over the onions. Cover and cook until the bottom and sides are set but not too brown, about 15 minutes.
Uncover the frittata and bake for about 13 minutes. Remove the frittata from the oven and sprinkle the cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.
To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve with capers if desired.