2 tablespoons unsalted butter
1/3 cup minced shallots
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Preheat the oven broiler
In a small oven proof skillet, heat the butter over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, but not browned. This takes about 3 minutes. Add the asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.
Sprinkle cheese evenly over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Do not overcook. Remove from oven with oven mitts (the skillet will be HOT) and slide frittata onto a serving plate. Serve with your favorite side dishes.