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Seasonal Recipe

Recipe for asparagus and goat cheese frittata

Sally Pasley Vargas FOR tHE bOSTON gLOBE

Makes one 10-inch round

The trick to a good frittata is to protect the eggs from intense heat and keep them from becoming rubbery. Do that by leaving the oven door ajar while you finish cooking the frittata under the broiler — at a safe distance from the broiler element.

1pound asparagus, trimmed of tough ends and cut into 1-inch lengths
2tablespoons olive oil
1medium leek, white part only, halved lengthwise and thinly sliced
Salt and pepper, to taste
2tablespoons chopped fresh tarragon
2tablespoons chopped fresh parsley
1tablespoon chopped fresh chives
ounces (½ cup) crumbled goat cheese

1. Turn on the broiler. Slide an oven shelf about 10 inches from the element. Have on hand a 10-inch nonstick skillet with a heatproof handle.

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2. Fill the skillet with 2 inches of water. Salt generously and bring to a boil. Add the asparagus and cook for 3 minutes, or until tender. Drain into a colander and rinse with very cold water.

3. Wipe out the skillet. Set it over medium heat and heat the olive oil. Cook the leeks, salt, and pepper, stirring often, for 5 minutes, or until softened. Add the asparagus and stir well.

4. In a bowl, whisk the eggs, salt, pepper, tarragon, parsley, chives, and goat cheese. Pour the eggs over the asparagus mixture. Let them cook over medium-low heat until the edges set. Run a spatula around the pan, and tilt it to let the uncooked eggs run to the sides. Cook for 1 minute.

5. Slide the skillet into the oven and let it cook with the oven door ajar. Broil for 2 to 3 minutes, watching the top of the frittata carefully or until the eggs are set and the top of the frittata is slightly puffed but not deeply browned. Cut into wedges.  Sally Pasley Vargas

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