Clean and cut the asparagus into ½-inch pieces. For a cohesive frittata, make sure that no pieces are much larger than this. The frittata can also be served warm or at room temperature. When paired with a salad, it is excellent as a light meal.

Adjust oven rack to a middle position and heat the oven to 350 degrees. Whisk eggs, cream, Pecorino Roman, and chili paste in bowl until combined. Don’t overbeat.

Heat oil with minced garlic in 10-inch ovensafe nonstick skillet or heavy cast iron pan over medium-heat. As soon as the oil heats up add the asparagus a sprinkling of salt and freshly ground pepper then stir. *** see notes

Add 2 tablespoons of water to the pan and cover with a lid. Let the asparagus cook about 3 minutes. Check to see how tender they are. If they are still tough and there is no water left, add another tablespoon of water. Cover. If the asparagus gets some nice caramelization to them — that’s good. You don’t want the garlic to burn.

Remove the lid and add the meat (optional) if you don’t have meat just pour the egg mixture over the vegetables and cook, using a rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail though eggs but eggs are still very wet, about 30 seconds.

Smooth curds into even layer and cook, without stilling, for about 30 seconds. Transfer the skillet to oven and bake until frittata is slightly puffy and surface bounces back when light pressed, 6 to 9 minutes.

Remove from oven and let rest for 5 minutes. Using rubber spatula, loosen from skillet and transfer to cutting board. Slice and serve.