-
1
Bring a saucepan of well-salted water to a full boil. Add the wild asparagus and blanch for exactly 60 seconds. Drain immediately and spread on a clean cloth. The spears should be bright, just tender at the tip, and retain their characteristic bitter scent.
-
2
Cut the blanched asparagus into 2 cm lengths. Beat the eggs with the salt, a pinch of ground white pepper and the tablespoon of whole milk until the mixture is uniform and no streaks of white remain.
-
3
Preheat the oven to 180 °C. Melt the butter in an oven-safe frying pan over a medium flame. Add the asparagus lengths and toss until every piece is coated in butter and the pan smells sweet and faintly herbaceous — this is the moment the butter and wild asparagus align.
-
4
Pour the egg mixture evenly over the asparagus. Allow the frittata to cook on the hob undisturbed for 90 seconds. The edges will begin to set and pull fractionally from the pan; the centre will remain entirely liquid. This hob phase is where the dish lives or dies: too short and the base will not hold, too long and the interior is already lost to dryness before the oven is reached.
-
5
Transfer the pan immediately to the preheated oven. Bake for 8–10 minutes. The frittata is done when the surface is just set and opaque but the centre yields a distinct, gentle wobble when the pan is moved — it must not be firm throughout.
-
6
Remove from the oven and rest in the pan for 5 minutes. Residual heat will complete the set to a silky, custardy interior. Slide directly from the pan onto a serving plate. Serve warm or at room temperature.