Mix ricotta cheese with parmesan, parsley, dash salt and pepper.

Beat eggs.

Steam asparagus for five minutes or just until soft. Drain. Set aside.

Grease baking dish with butter or olive oil.

Pour eggs into baking dish. I used a 9 inch baking dish, but you could use something smaller or use more eggs to have a thicker frittata.

Place asparagus and dollops of ricotta cheese mixture.

Bake for 15 minutes. Check at 12, depending on how many or large your eggs are. Check center which should no longer move or show liquid.

Sere warm. or at room temperature.