Wild asparagus are the perfect Spring seasonal vegetables to serve as a tasty lunch or second course at dinner time – but first you will need our ‘Wild Asparagus Frittata Recipe’. Wild asparagus tend to be more pungent in taste, even though they are generally smaller and thinner in nature. This delicious dish is sure to impress. Ingredients for Wild Asparagus Frittata Recipe 1 lb. fresh, wild asparagus 5 large farm fresh eggs 2 oz. bacon or Italian pancetta 2 Tbsp grated Pecorino cheese 2 Tbsp grated Parmigiano Reggiano cheese ½ c whole milk Coarse salt Black pepper 6 Tbsp extra virgin olive oil Preparation for Wild Asparagus Frittata Recipe Rinse your fresh asparagus off well, ensuring there is no residual soil on any of the stalks. Cut off stems of your asparagus. The best way to cut fresh asparagus is to cut edge of the stalk with your hands. The white part should break off easily if you get it at its weakest point. Bring a pot of water to boil and place your asparagus whole into the pot. They should take about 10 minutes to fully cook. As your asparagus are cooking, chop your pork fat into bits. Then add your eggs into a bowl, add milk, add Pecorino cheese and Parmigiano Reggiano cheese to the bowl. Whisk your ingredients. Add a bit of salt and pepper, whisk. Strain the asparagus and let them cool for about 10 minutes. As your asparagus are cooling, sauté the bacon bits in a heated skillet until golden brown. Remove the bacon and add to your egg mixture. Add your cooled asparagus to the bowl as well and mix well. Use the same skillet you used to sauté the bacon, add your olive oil. When the oil is hot, add your egg mixture. Cover the skillet with a lid and let cook. When one side is fully cooked (check by lifting the edges with a fork), and when the tops of the frittata is not too runny, place a large plate to the top of the pan and flip your frittata. Slide it back into the hot skillet so it can cook on the other side. Once cooked, serve as a hearty second course. Best Wine Pairing for Wild Asparagus Frittata Recipe: Asparagus are not the easiest vegetable to pair with wine, so your best bet is to rely on the eggs as a pairing factor. A Brut, Classic Method Sparkling Wine could work!