Frittata con gli asparagi

Ingredients for 4 people
bunch of country asparagus
4 eggs
oil
salt

preparation
Get the country asparagus, break the tips and the tender part of the stem into many small pieces.
Wash them and put them in a saucepan. Season with oil and salt. Pour the asparagus into a pan, add a few drops of oil if necessary and place it on the heat; as soon as the oil is hot, pour in the eggs, covering the asparagus perfectly.
On a high flame, let the eggs set, while simultaneously detaching the omelette with a wooden spoon, shake the pan to make sure that the omelette is detached from the bottom, cover it with a flat plate, turn the pan upside down together with the plate, slide the omelette back into the pan and put it back on the flame for a very short time, since the omelette with asparagus must remain soft inside, cover it again with the plate and this time slide it onto the serving plate.