准备

• 将一个烤箱架放置在距肉鸡4到6英寸的烤箱架，然后将肉鸡加热。
• 在一个中等大小的碗里一起搅拌鸡蛋,牛奶,1/4 cup of the Parmigiano, the mustard, 1/4 tsp. salt, and about 3 grinds of pepper. Set aside.
• 用中火加热8英寸不粘锅中的油。加入切成丁的培根。煮，不断搅拌，直到煎饼变成3至4分钟的淡金色。加入葱和芦笋并煮熟，经常搅拌，直到芦笋变脆，大约3分钟。
• Reduce the heat to low and pour the egg mixture into the skillet. Cook, giving the eggs a few stirs in the beginning to distribute the asparagus, until the eggs are well set and slightly puffed around the edges but are still loose in the center, 13 to 15 minutes.
• Sprinkle the remaining 1 Tbs. Parmigiano on top of the frittata. Slide the pan under the broiler and cook until the frittata is puffed, browned, and set, 3 to 4 minutes. Let cool for 5 minutes (just enough time to toss together a salad). Cut into wedges and serve.