Frittata di Primavera con Asparagi, Aglio Verde, ed Erbe

Italian cooks, always in thrall with the rhythms of nature, celebrate springtime by putting wild asparagus and green garlic on the menu every day they are in season. The pencil-thin, slightly bitter asparagus can be simply cooked and served alone or incorporated into an omelet. For his frittata recipe, Salvatore Denaro of the Enoiteca Il Bacco Felice in Foligno, in the region of Umbria, recommends using erbe del bosco, or gathered wild herbs from the fo