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Ingredients

• 12 eggs
• 3 Tbs. finely chopped fresh chives
• 1/4 tsp. finely chopped fresh tarragon
• 2 Tbs. finely chopped fresh chervil
• 2 oz. prosciutto, cut into 1/4-inch strips
• 1/2 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste
• 6 oz. goat cheese, crumbled
• 2 lb. asparagus, tough ends trimmed, spears steamed until just tender
  ; and cooled
• 3 Tbs. unsalted butter
• 1 leek, thinly sliced and rinsed well

Description

With The Asparagus Spears Arranged On Top In A Spoke Formation, This Frittata Makes An Attractive Main Course For A Springtime Brunch Or Light Supper.

Williams-Sonoma