• Preheat oven to 400 degrees Fahrenheit. 
• Butter a 10” cast iron or ovenproof skillet and set aside. 
• If the asparagus is large, you may need to peel and cook it first. If it is skinny, you probably can get away with not cooking or peeling it. Peel the asparagus if necessary.
• Place asparagus on a baking sheet and toss with a couple of drops of olive oil. Roast for 10 minutes or until fork tender. Once you remove the asparagus from the oven, turn on your oven’s broiler.
• While the asparagus is in the oven, crack the eggs into a bowl or large measuring cup with a pour spout. Add the salt, Dijon, and pepper. Whisk until frothy and set aside. 
• Slice up 4 cooked asparagus spears and place in the bottom of the buttered pan. Add the ham and the cheese and cover with the egg mixture. 
• Cook the frittata on a burner over medium-high heat for 2-3 minutes. You will notice the edges start to firm. Reduce the heat to low as to not burn the bottom of the frittata and cook for 4-5 minutes, shaking the pan occasionally. As the eggs start to set, arrange the remaining asparagus spears and ham strips on top of the frittata. If you do this too early while the eggs are still liquid, the ingredients will sink into the frittata. It is not the end of the world; it just won’t look as pretty. 
• Once the eggs are almost done, place the pan into the oven and broil 2-3 minutes until the eggs are set. (You can use a toothpick or a wooden skewer like you would to test a cake if you aren’t sure the eggs are done. If it comes out clean, the eggs are done.) Remove the frittata from the oven and add some grated Parmesan on the top. Return to the oven and broil until the top is golden brown, about 1 minute or less
• Allow the frittata to cool for 10 minutes before slicing. Slice into wedges to serve. Garnish with chives, scallion, or anything you've used in your frittata.

Watch this video below of Martie Duncan putting this recipe together step by step.