Asparagus Frittata with Burrata

 Comes together in a flash and makes for a beautiful brunch for a special occasion.

Adapted from David Tanis

1 small bunch medium asparagus, tough bottoms removed
½ cup extra-virgin olive oil
1 cup basil leaves
1 cup flat-leaf parsley leaves
Salt and pepper
2 tbsp unsalted butter
8 large eggs, lightly beaten
¼ cup grated Parmesan cheese
1 ball of fresh burrata, about ½ pound, at room temperature

1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal. Set aside.

2. In a blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.

3. Put a 10-inch nonstick skillet over medium-high heat. When hot, add butter and swirl to coat the pan, then add asparagus. Season with salt and pepper and cook, until tender, about 2-3 minutes.

4. Turn on the broiler.

5. Quickly pour in the eggs, add ½ tsp kosher salt and stir with a spatula to combine with the asparagus. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 2 or 3 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.

6. Place the pan under a hot broiler for a minute or so until just set and slightly puffed.

7. Set the whole burrata in the center of the frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut into wedges and serve directly from the pan.