Recipe File: Roasted Asparagus & Goat Cheese Frittata With Herb Butter Baked Toast

Spring moves us to get up and get outdoors! We want nothing more than roam the farmer's market and pick out some fresh goodies. And what better dish to enjoy al fresco than brunch? It's effortless entertaining at its best—and with the right recipes, you'll be able to whip up a spread that tastes as if it took far longer to prepare than it actually did. This brunch menu highlights one of our favorite in-season vegetables: asparagus (along with a bounty of fresh herbs!). Using the oven makes toast for a crowd possible—and results in a puffed, golden frittata that's sure to steal the show. Spring moves us to get up and get outdoors! We want nothing more than roam the farmer’s market and pick out some fresh goodies. And what better dish to enjoy al fresco than brunch? It’s effortless entertaining at its best—and with the right recipes, you’ll be able to whip up a spread that tastes as if it took far longer to prepare than it actually did. This brunch menu highlights one of our favorite in-season vegetables: asparagus (along with a bounty of fresh herbs!). Using the oven makes toast for a crowd possible—and results in a puffed, golden frittata that’s sure to steal the show. Images and recipe by Clara Artschwager of Channeling Contessa for Glitter Guide. ROASTED ASPARAGUS & GOAT CHEESE FRITTATA WITH HERB BUTTER BAKED TOAST Serves 4-6. INGREDIENTS: Roasted Asparagus: 15 thin stalk asparagus, cut into 2-inch pieces Olive oil Frittata: 1 tablespoon butter 8 large eggs 1/2 cup milk 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 clove garlic, minced 2 scallions, minced 1 tablespoon dill, chopped 1 tablespoon parsley, chopped 2 oz. Chevre goat cheese, softened Toast and Herb Butter:*Sliced bread of choice 1 stick unsalted butter, at room temperature 1/8 teaspoon minced garlic 1/2 tablespoon minced dill 1/2 tablespoon minced parsely 1/2 teaspoon lemon juice 1/2 teaspoon kosher salt 1/8 tsp garlic salt 1/8 teaspoon freshly ground pepper DIRECTIONS: 1. Make Herb Butter: -Lightly mix all ingredients in a bowl. Set aside. 2. Roast Asparagus: -Preheat oven to 400 degrees. -Place asparagus on baking sheet, drizzle with olive oil and season with salt & pepper. Roast in oven for 5 minutes, or until al dente. 3. Make Frittata and Toast: -Lower oven temperature to 375 degrees. -Beat eggs in a medium bowl. Add milk, salt, pepper, garlic and herbs. -Place a 10-inch skillet over medium-low heat. Melt butter in pan, and once it’s sizzling, pour in egg mixture. -Scatter asparagus pieces over the top, and dollop with goat cheese. Let eggs set in pan for about 5 minutes (the middle will be very runny). Transfer pan to oven, and place bread slices on the rack below. Bake for 12-15 minutes, or until the center has just set. -Cut frittata into wedges. -Serve with toast slathered in herb butter—and fresh raspberries on the side. *Herb Butter recipe from Ina Garten.