Directions:

1. Preheat the oven to 375°F.

2. Wash and dry and trim off the ends of the green asparagus. Set 4 of the asparagus to the side.

3. In a bowl whisk to combine the eggs, milk, 1 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper.

4. Heat a medium and oven safe skillet on medium-high heat then add the olive oil. Add the green asparagus to the skillet and season with 1/2 teaspoon sea salt. Sauté the green asparagus for 3-4 minutes while stirring occasionally for a light char. Remove the asparagus from the skillet and turn the heat to medium.

5. Add the egg mixture to the skillet and allow to cook uncovered and undisturbed for 3-4 minutes, or until you see some air bubbles.

6. Lay the green asparagus over the top of the egg mixture and add dollops of ricotta cheese.

7. Transfer to the preheated oven, bake the frittata at 375°F for 18-20 minutes or until fully set.

8. While the frittata bakes, make the shaved asparagus salad.

9. Using a vegetable peeler, peel the remaining 4 asparagus until you have thin asparagus ribbons.

10. Toss the shaved asparagus in a bowl with a bit of extra virgin olive oil, apple cider vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon of freshly ground black pepper.

11. Serve the frittata warm with the shaved asparagus salad.