Good afternoon! I ;m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I ;ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It ;s as delicious as it is beautiful, and deceptively simple to make, too. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Baked Asparagus FrittataAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 6-9 1xCategory: EntreeMethod: BakedCuisine: Vegetarian★★★★★4.9 from 7 reviewsThis beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings. Scale 1x2x3x Ingredients6 large eggs⅓ cup milk½ cup crumbled goat cheeseheaping tablespoon finely chopped shallot1 ½ teaspoons Dijon mustardbig pinch salthandful of thin asparagusdrizzle olive oilbig squeeze fresh lemon juicePinch sea saltFreshly ground black pepperInstructionsPreheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it ;s done.Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef ;s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.