Asparagus and Smoked Salmon Fritatta

Makes an 8-inch fritatta

8-10 spears pencil-thin asparagus, ends trimmed and cut in half
4 large eggs, beaten
2 tablespoons chives, minced
1/2 teaspoon dried dill
2 ounces cream cheese, diced
Kosher salt and freshly ground black pepper
Pinch of freshly ground pepper
2 ounces very thinly sliced smoked salmon
Arugula for serving (optional)

Preheat the oven to 325 degrees. Prepare an ice water bath. Bring a large pot of water to a boil and add the asparagus. Boil for 1-3 minutes until the asparagus is bright green but still crisp. Immediately plunge the asparagus into the ice bath to stop the cooking process.

In a large bowl, mix together the eggs, chives, dill, cream cheese, and season well with salt an pepper. In a nonstick skillet, add the egg mixture and cook until the eggs are set on the bottom. Arrange the asparagus on top of the eggs in whichever way you like.

Transfer the pan to the preheated oven and cook until the top is set 15-20 minutes. Serve a wedge of the fritatta on top of salad with a slice of smoked salmon.