Asparagus and Ricotta Frittata

Clean the asparagus, removing about 1/3 from the base, and wash them thoroughly. Put a pot on the heat and when the water boils, plunge in the asparagus and cook them for 10-15 minutes. In a bowl, place the previously cooked asparagus, well drained and chopped with a knife and fork, the ricotta, the eggs, the Parmesan, the Pecorino, a pinch of salt, and stir with a fork until you obtain a smooth mixture. Put a teaspoon of olive oil on the bottom of a pan, spread it all over with the help of a brush, wait a few minutes and pour in the mixture. Flatten and let cook over medium heat until it thickens. It will take about 5 minutes. When the first side is nicely golden, use a plate or a flat lid to turn the frittata, cook the other side as well, and serve.