First, wash the asparagus and trim off the tough ends. Boil in salted water for about 15 minutes. Drain and let cool slightly.

Wash and slice the two small leeks into rounds. Sauté in a pan for a few minutes. Let cool slightly.

In a bowl, quickly beat the eggs with salt, pepper, and cheese. Add the leeks and mix well.

Heat a little oil in the pan and pour in the egg mixture. Arrange the asparagus in a star pattern on top. Cover with a lid.

Cook on low heat for about 20 minutes with the lid on. When set, use the lid to help flip the frittata and cook the other side for another 5–10 minutes on slightly higher heat until golden. Done! Serve warm or enjoy cold.