Asparagus Feta Frittata

1 tablespoon butter

1/2 cup chopped green onion

2 cups chopped fresh asparagus

8 large eggs

1/2 cup feta cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Preheat broiler.

 Heat oil in a large oven-safe skillet over medium; add onion and cook until softened, stirring occasionally, about 5 minutes. Add asparagus; cook until softened, about 3 minutes.

Meanwhile, whisk together eggs, 1/4 cup feta cheese, and ¼ Parmesan cheese in a large bowl; add salt and pepper and mix well.

 Add egg mixture to skillet; stir gently and cook until almost set. Top with remaining 1/4 cup feta and 1/4 cup Parmesan cheese; place under broiler. Cook until mixture is puffy and golden, about 4 minutes.

 Remove from heat; cool slightly, cut, and serve.

Asparagus and Leek Soup

2 tablespoons butter

1 leek, white part only, halved lengthwise, washed thoroughly and chopped

3/4 pound asparagus, cut into 1/2-inch pieces

1 garlic clove, crushed

1 cup chicken broth

1/3 cup heavy cream

Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.

Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

Add chicken broth and bring to a boil over high heat. Lower the heat, cover and simmer 10 minutes, until asparagus is tender.

Stir in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

Prosciutto wrapped Asparagus in a Béchamel sauce

24 asparagus spears, thick ends removed

8 large slices of prosciutto

1 teaspoon olive oil, for frying in

1 tablespoon butter

1 tablespoon flour

½ clove garlic, minced

1 cup half and half

1 cup heavy cream

Salt, to taste

Pepper, to taste

Nutmeg, to taste

½ cup Gruyere cheese, grated

4 slices of tomato

Parmesan cheese

1 tablespoon chives, chopped, to garnish

Bring olive oil in a sauce pan to medium heat, about 300 degrees. Add the garlic and toss about 1 min. Add the asparagus and toss for one more minute. Pour this over into a plate and place into the freezer for 5 min. In the same pan, raise the heat to medium high and add the butter. Once the butter begins to ripple, add the flour and keep stirring until you get a blond roux. You just want the flour to get cooked through. Add the half and half and heavy cream. Bring to a slow boil stirring well until smooth. Season to taste with salt, pepper and nutmeg.

Turn the heat off, and then add the grated Gruyere cheese and mix in well.

Take 6 stalks of asparagus and roll 2 slices of prosciutto around the bunch and secure with a couple of tooth picks. Brown these in a skillet on medium for a couple of minutes on each side.

Place the asparagus in an oven safe dish, top with the Béchamel sauce a slice of tomato and a sprinkle of parmesan.  Place under the broiler on the middle rack until the cheese is just brown.  Garnish with chopped chives before serving.