Asparagus Frittata with Red Bell Peppers

Preparation

1 Sauté bell pepper in 2 tablespoons olive oil until soft, but not browned,about 7 minutes.
2 Stir in onion and reserved asparagus pieces; sauté for 1minute. With a slotted spoon remove vegetables to drain on papertoweling, reserve.
3 Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéed vegetables. Coat the inside of a heavy, non-stick 12-inch frying pan (with a cover) with softened butter.
4 Pour egg mixture into pan. Bake in a preheated 350 degree oven, covered, until eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.
5 Loosen the frittata, then cover pan with a large, warmed serving platter. Flip frying pan over onto platter. Cut frittata into 6 wedges; garnish each with 1 reserved asparagus spear.
6 Divide wedges among 6 serving plates, then put a lemon wedge and a sprig of parsley on each plate.
7 *Use a cheese planer or a potato peeler to shave cheese paper thin.

Source: California Asparagus Commision