This frittata with whole asparagus spears laid right over the top makes a really pretty presentation for brunch or an early dinner this time of year. I made a couple of changes to a Martha recipe. This one has potatoes in it as well as half an onion sauteed (the recipe calls for spring onions/scallions without sauteeing as well as goat cheese). Preheat oven to 400. In a pot with salted water boil a handful 6 small quartered potatoes (or two bigger ones that you cut into little chunks) for 6-8 minutes, or until firm but cooked. Fish them out with a slotted spoon and add a bunch of trimmed asparagus. Cook for 2 minutes or until bright green, fish them out with tongs and put in an ice bath. In a 10- to 12-inch oven safe pan saute a small onion (or half of a big one) in butter, let cool down. In a separate bowl, whisk a dozen eggs, a touch of cream if you have (optional), a couple of pinches of salt, couple of turns of pepper, some chopped tarragon, and a cup of grated gruyere. Grease the sides of your saute pan with butter, leaving onions in, pour egg mixture directly into pan (same one you used for onions), add potatoes, lay asparagus across the top and add another 1/2 cup of gruyere on top.