Shitake Asparagus Truffled Pan Frittata

As Always Measurements are estimated.

I took about 4 oz of pencil asparagus trimmed, shaved and cut into thirds. I preheated a 12' all metal pan (no plastic unless you like n overtone of burnt rubber) with a tablespoon of olive oil and a pinch of salt over a medium flame. I sauteed a half TBSP of scallions for a minute and added the asparagus. I sauteed that until it was a rich green, about 4 minutes. During that cook time I dusted the asparagus with the Penzey's Cajun Seasoning to bring an added Creole harmony to the Jalapeno Cheddar Shrimp Grits. Can you hear the brass band? I actually think the New Standards were plaing. I trimmed and the shitakes and ate the rough stems. The rich fungus flavor sits on my tongue, which set a low drum a rhythm to my improvised cooking.

I dice a quarter cup of block neufchatel in preparation for making up for the egg white healthiness to come.

Three eggs and half a pint of egg whites (pints=beer=what i think about during cooking) were whisked with a teaspoon of lemon zest right before I slid the asparagus off to join the Shitakes on the side. I addded the egg mixture to the warm pan and SLIGHTLY scrambled it. In the meantime I preheated the oven to 350 degree farenheit, because I am an American ignorant to Celsius (both the temperature and the person it was named after).

Once the eggs are semi soft with scrambled delight I add the asparagus/sliced shitake combo (did I mention slicing the shitakes? I have a short term memory..Is this my options blog?)

I then gently dispersed the cream-cheese-like diced neufchatel across the soon to be frittata, slid it in the oven and let it cook until the edges were slightly crusted with a parochial school pants brown. I removed it from the stove and sprayed some delicious white truffle oil over the frittata and into my mouth, like hedonistic breath spray, for good measure. After prinkling a little salt and fresh cracked white pepper, I sliced the pan frittata into eights, took a couple of pieces, added dark wheat toast, Jalapeno Cheddar Shrimp Grits on the side and a Grapefruit Chamagne cocktail to drink.

So, There...