This dish is ubiquitous in springtime in the plains that extend from the Isonzo Valley in Venezia Giulia across southern Friuli and to the border of the Veneto. Typically the shrimp used are tiny crayfish from local rivers, but you can use boiled baby shrimp. The white asparagus is an exquisite delicacy, but if you cannot find it, use the most tender green asparagus you can locate. You may use frittata methods 1,2, or 3. All will succeed.