With spring just around the corner, I wanted to focus on a recipe that featured that cruciferous harbinger of the season: asparagus.

One of my favorite ways to feature seasonal vegetables is in a frittata. Added bonus? It's a one-dish meal.I found a basic recipe, and as usual, decided to mix it up. It called for a cheese I don't like and a few herbs I also didn't care for. I decided to add some ham for added protein, and Swiss cheese, just because.The problem was, I didn't get home until late Tuesday evening, and on top of that, I had a project that needed my immediate attention. I was in a bit of a panic, worrying that I'd left space for this column, and it wasn't looking very good that there would actually be a column.With no choice but to plow ahead, on my project and my dinner/column, I chopped up the asparagus into 1-inch pieces, spread them out on a heavy-duty cookie sheet and drizzled them with extra virgin olive oil, seasoned them with sea salt and fresh ground pepper, then popped them into the oven for about 15 minutes.I worked on my project for a bit, then rushed back downstairs to take the asparagus out of the oven. Since I was starving, I popped a piece in my mouth. Man that was good!Next I sautéed some red onion, grated some cheese, chopped some ham, and beat some eggs. Pretty simple.In no time I had a very hearty and extremely delicious dinner that took less time than I imagined.It was so good, I was walking around the kitchen praising myself. That being said, I would highly recommend giving this a try. You could skip the step of roasting the asparagus, but I wouldn't. It doesn't take long, and it adds that extra layer of flavor you won't get if you simply cook it with the onion.Even though it's only 28 degrees right now, with wind chills dropping the temperature even lower, spring is coming. I promise.Asparagus Frittata with Ham and Cheese1 pound fresh asparagus, thin spears, cut into 1-inch piecesExtra virgin olive oilSea saltFreshly ground black pepper3 tablespoons butterOne-half cup red onion, chopped6 large eggs1 cup shredded Swiss cheese1 cup diced hamSpread asparagus out onto a large, heavy duty cookie sheet, drizzle with extra virgin olive oil, and season with salt and pepper. Roast in a preheated 350 degree oven for 15 minutes. After removing the asparagus, turn the heat up to broil.Melt butter in a cast iron frying pan, then sauté onion until translucent. Toss in asparagus, sauté another minute.Beat eggs, then add the ham and half of the shredded Swiss cheese; mix well and pour over asparagus and onion mixture. Give it a quick stir to blend. Then cook over medium heat, about 4 or 5 minutes until the eggs are almost set.Sprinkle the remaining Swiss cheese over the top of the egg mixture, and place in the oven for 5 to 8 minutes, until eggs are cooked through and the cheese is brown and bubbling. Keep an eye on it so it won't burn.Remove from oven. Loosen edges, then slide frittata out onto a serving plate. Cut into wedges and serve.For a complete meal, add a salad, and you have a really simple, really quick dinner.