serves: Makes 2 hero sandwiches or 4 sandwiches on a roll
Wild asparagus are more bitter (and thinner) than the farmed ones, but I love any fresh asparagus in this spring frittata. Other vegetables in season like mushrooms, broccoli rabe, peppers, zucchini and others can be substituted as well. When I was a child this sandwich was often taken out to the fields during spring planting for merenda or snack, (although the bread does get a bit soggy and it is best eaten immediately.)
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
½ 2 bunch asparagus, peeled and cut in 2-inch length
½ tablespoon kosher salt
4 large eggs
4 ounces shredded mild provola
2 (6-inch) lengths semolina bread , or 4 crusty rolls, lightly toasted
Heat the oil in a large skillet over medium heat, and add the onion, asparagus and 1/4 cup water. Season with 1/4 teaspoon of the salt, then cover and let simmer until the water has boiled away and the asparagus is tender, about 10 minutes.
Beat the eggs with the remaining salt. Pour the eggs into the skillet over the vegetables, cook and stir until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until the cheese melts, about 1 minute more. Uncover, stir to mix the cheese into the omelette, and serve on the toasted bread or rolls.