Ham and Asparagus Frittata

8 to 12 asparagus stalks, bottoms trimmed
1/2 yellow onion, chopped
1-1/2 cups thinly sliced button mushrooms
1 cup chopped cooked ham
4 eggs
Salt and freshly ground black pepper
1 cup grated Cheddar cheese

1. Bring a large saucepan of water to a boil. Preheat the broiler.

2. While the water heats, trim the asparagus spears to fit in a
circular pattern in a large skillet (similar to the hands of a clock).

3. Once the water is boiling, blanch the asparagus by adding them to
the water and cooking 2 to 3 minutes, or until just barely tender
and bright green. Transfer the asparagus to a colander and run under
cool water. Set aside to drain.

4. Lightly coat the skillet with cooking spray and set over a
medium-high heat. When the skillet is hot, add the onion and
mushrooms and cook unitl the onions are just tender, about 4 minutes.

5. Add the ham to the skillet and cook, stirring often, until heated

6. While the ham cooks, whisk the eggs and 2 tablespoons cold water
in a smalll bowl. Season with salt and pepper.

7. Reduce heat to medium. Use a wooden spoon to spread the onioons,
mushrooms and ham evenly across the skillet. Pour the eggs over the
vegetables and ham. If needed, tilt the pan to ensure the eggs spread

8. Cook until the edges of the egg are done and the center begins to
bubble, about 4 minutes. The eggs will not be fully cooked at this
stage, but will finish under the broiler. Arrange the asparagus spears
in a circular pattern in the skillet, then top with the cheese.

9. Place the skillet under the broiler and cook until the cheese is
melted and begins to brown.