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1
Bring a pot of salted water to a rolling boil. Add the wild asparagus and blanch for 60 seconds exactly. Drain immediately and spread on a cloth to halt the cooking. The asparagus should be pliable but still hold its shape — not collapsed.
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2
Warm the olive oil in a pan of appropriate diameter over medium heat. Add the garlic and allow it to colour lightly, then remove it. Add the blanched asparagus and sauté until completely tender throughout — press a stem against the side of the pan; it should offer no resistance. Underdone asparagus will create hard pieces in the finished frittata. Remove the tips and set them aside for presentation.
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3
Beat the eggs thoroughly. Season with salt and fold in the grated Pecorino Sardo. Add no water or milk — neither is used here. Incorporate the sautéed asparagus stems into the egg mixture, reserving the tips.
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4
This is where the frittata lives or dies: pour the egg and asparagus mixture into the pan over medium heat. Distribute the reserved tips across the surface. Cook undisturbed for 3 minutes on medium heat until the base is set and releases cleanly from the pan — it should not stick or shift when the pan is shaken. Reduce to low heat and cook for a further 5 minutes until the frittata is set through to within a thin, barely liquid layer at the very centre. High heat at any stage will burn the base before the interior cooks.
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5
Add a few drops of olive oil to the surface of the frittata to prevent drying. Place a flat plate face-down over the pan, invert both together in one confident motion, then slide the frittata back into the pan, uncooked side down. Cook on low heat for 2 minutes until the second side is evenly browned. The frittata should slide freely from the pan.
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6
Transfer to a board or plate and rest for 5 minutes before slicing. The interior finishes setting during this rest; slices cut before it rests will not hold their shape cleanly.