Asparagus Frittata


12 large eggs, beaten
1/2 cup whole milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 pound asparagus, blanched in boiling water, chilled and diced
1 tablespoon fresh thyme
1 tablespoon fresh chives, chopped
Salt and pepper


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