Asparagus Frittata with Piquillo Pepper Sauce

Name: Asparagus Frittata with Piquillo Pepper Sauce
Ingredients: 8 to 10 stalks fresh asparagus, medium width 2 tablespoons extra virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; 1 cup coarsely grated Manchego or Parmigiano-Reggiano, divided use; 8 large eggs; 1/2 cup heavy cream, half and half, or whole milk; One 6.5 ounce jar piquillo peppers, seeded and drained; 2 cloves garlic, peeled and coarsely chopped 2 tablespoons extra virgin olive oil; 2 tablespoons mayonnaise; 1 tablespoon best-quality sherry or red wine vinegar, or more to taste; 1 teaspoon pimentón; Coarse salt (kosher or sea), to taste

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Frittatas are infinitely customizable—you can add to them nearly any cooked meat or vegetable you would like—and don’t require any scary maneuvers (like flippin

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Ingredients

8 to 10 stalks fresh asparagus, medium width 2 tablespoons extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper
1 cup coarsely grated Manchego or Parmigiano-Reggiano, divided use
8 large eggs
1/2 cup heavy cream, half and half, or whole milk
One 6.5 ounce jar piquillo peppers, seeded and drained
2 cloves garlic, peeled and coarsely chopped 2 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
1 tablespoon best-quality sherry or red wine vinegar, or more to taste
1 teaspoon pimentón
Coarse salt (kosher or sea), to taste