Frittata with Asparagus Mastiha and Herbs

  • 12 green asparagus stalks, trimmed

  • 6 large eggs

  • ½ tsp. medium or small Mastiha crystals, or more, to taste

  • Salt and freshly ground black pepper

  • 2 Tbsp. extra virgin olive oil

  • 1 small red onion, halved and thinly sliced

  • 1 garlic clove, minced

  • 2 tsp. fresh tarragon, chopped

  • 2 tsp. fresh mint, chopped

  • 1 ripe plum tomato, seeded and diced

  1. Set an oven rack about 8 inches (20 cm) from the broiler and preheat the broiler.

  2. Blanch the asparagus for 1-2 minutes in a large pot of salted water. Drain and immediately immerse the stalks in a bowl of ice water to cool. Drain again. Cut the asparagus into 2-inch (5 cm) pieces.

  3. Pound a little salt and Mastiha together in a mortar with pestle. Whisk the eggs, graviera or parmesan, Mastiha, salt and pepper together in a large bowl.

  4. Heat the olive oil in a large ovenproof skillet and sauté the onions and garlic for 2-3 minutes. Toss in the asparagus, stir for 1 minute, and add the tomatoes and herbs. Pour in the eggs and tilt the pan so that they spread all over the surface. Reduce the heat to low and cook the frittata until the bottom is set, 6-8 minutes. Place the frittata under the broiler, and broil until the top is golden 6-8 minutes. Cut into wedges and serve, either hot or at room temperature.