Makes one 8-inch frittata
- 4–6 spears of asparagus, cleaned, trimmed, woody ends removed, if necessary, and sliced 1-inch long on the diagonal
- 4–6 ramps, clean bulbs and thinly sliced, leaves cleaned and coarsely chopped
- 2 tablespoons olive oil
- Salt and pepper
- 4 large eggs
- ¼ cup whole milk or cream (we use Snowville)
- ½ cup + 1 tablespoon ricotta cheese
- 1 tablespoon chopped parsley
- 1 tablespoon flour, optional, but helps frittata set
- 1 tablespoon butter
- Pecorino Romano cheese
Heat oven to 450°. Toss ramps and asparagus with 1 tablespoon olive oil and a little salt and pepper in a small bowl. Place an 8-inch nonstick or well-seasoned cast iron skillet in the oven to heat for about 5 minutes, then remove from oven and add the asparagus and ramps. Roast for just a few minutes until lightly charred. Then remove veggies to the bowl and wipe out the skillet. Meanwhile, blend or whisk together the eggs, milk, ½ cup ricotta, salt, pepper, parsley, and flour.
Place the skillet on a burner over medium high heat. Heat briefly, then add remaining olive oil and butter, swirl pan to coat. Add ramp leaves and wilt gently. Add asparagus and ramps, then egg mixture. Do not stir. Let mixture begin to set and then return the skillet to oven.
Bake for 5 minutes. Remove from oven and top with remaining ricotta. Return to oven for 3–5 minutes, until cheese is melted and is starting to brown. Remove from oven and place on serving plate. Grate desired amount of Pecorino Romano on top and serve with a simple green salad.
Frittata is equally good hot or later at room temperature.