Asparagus and Chevre Frittata – St. Supéry Estate Vineyards & Winery

Ingredients

• ½ a bunch of asparagus
• Coarse salt and freshly ground black pepper
• 12 large eggs
• 4 scallions, thinly sliced
• 2 Tbsp minced chives
• 1 Tbsp minced Italian parsley
• 2 tsp minced tarragon
• Zest of half a lemon
• 2 Tbsps extra-virgin olive oil
• 4 Tbsps (2 oz) Chevre