Soak the rustic bread, preferably day-old, in water to soften it.

Trim the tough ends off the asparagus and cut them into small pieces. If using wild asparagus, clean them thoroughly to remove any grass or insects.

Wash the asparagus well and let them dry.

Squeeze the bread to remove excess water and place it in a bowl.

Add the eggs, grated cheese, salt, and raw asparagus to the bowl. Mix until you have a uniform mixture. If the mixture is too soft, add a little breadcrumbs.

Grease a baking pan with olive oil and spread the mixture evenly to the edges. Drizzle a little more olive oil on top and bake at 400°F (200°C) until golden brown. For a crispier and more even result, check the bottom during baking—when it's cooked, flip the frittata and bake the other side until done.