* Note: If starting with uncooked capellini, cook 3 ounces according to package directions until al dente. Drain well and run under cold water until completely cooled. Drain again. Snap off and discard tough ends of asparagus. Cut stalks into 1/2-inch pieces. In a medium saucepan filled with boiling salted water, blanch asparagus just until it turns bright green, about 2 minutes. Drain asparagus; refresh under cold water. Drain thoroughly. Preheat oven to 475ºF. With a fork, beat eggs well; season with salt and pepper. Set aside. In a large, ovenproof nonstick or well-seasoned cast-iron skillet, heat oil and butter together over medium heat. Add green onions and cook, stirring, until wilted, about 2 minutes. Reduce heat to low; add asparagus. Cover skillet and cook until asparagus is tender, about 10 minutes. Season with salt and pepper. Add capellini and chopped parsley to skillet; toss well with asparagus. Spread pasta mixture evenly in skillet; slowly pour egg mixture over pasta mixture. The eggs should completely cover the pasta. Increase heat to medium, cover the skillet, and let the frittata cook, without stirring, until it begins to form a crust underneath, 2 to 3 minutes. Sprinkle grated cheese over frittata, transfer skillet to the oven, and bake, uncovered, until firm and the eggs are completely cooked in the center, 5 to 7 minutes. Remove from oven; let stand for about 5 minutes, then serve. Yields 6 servings.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 The recipe comes from "Lidias Italian Table," by Lidia Matticchio Bastianich (William Morrow, 1998) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.