Asparagus Frittata with Burrata and Herb Pesto – Fustini's Oils & Vinegars

Ingredients

• 1 small bunch medium asparagus, tough bottoms removed
• 1 medium onion, diced
• ½ cup Fustini's Basil Crush olive oil or Fustini's Pesto olive oil
• 1 cup basil leaves, plus a few small basil leaves for garnish
• 1 cup flat-leaf parsley leaves
• salt and pepper
• 2 tablespoons unsalted butter
• 8 large eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 1 ball of fresh burrata, about 1/2 pound, at room temperature