Baked Asparagus & Pepper Frittata

Baked Asparagus & Pepper Frittata
(this can be made a day in advance)

2 lbs. thin asparagus
2 large bell peppers (i use 1 red & 1 orange for color)
3 shallots
1 medium zucchini
3 scallions
1 TBL unsalted butter
10 large eggs
1/2 cup heavy cream
3 TBL chopped fresh flat-leafed parsley leaves
1 1/2 tsp. salt
1/4 tsp freshly ground pepper

Preheat oven to 350 degrees and butter a 13x9 baking dish (3 quart).

Trim asparagus and diagonally cut into 1/4 wide slices.
Cut bell peppers into 1/4 wide strips & mince shallots.
Halve zucchini lengthwise and diagonally cut both zucchini & scallions into thin slices.

Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.

In a large skillet, cook bell peppers & shallots in butter over moderately low heat, stirring occasionally, until peppers are softened...about 10 minutes. In a large bowl, whisk together eggs, cream, parsley, salt & pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack.

Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto platter.