Clean and boil the asparagus until cooked but still a bit crisp. Plunge into cold water to preserve the colour and drain. Cut into 1-inch (2.5-cm) pieces but reserve 3 tips 3 inches (7.5 cm) long. Set the 3 tips aside.
In a small frying pan, sauté the bread crumbs in 1 Tbsp (15 mL) melted butter until toasted and golden. Cool and mix with the Parmigiano-Reggiano. In the same frying pan, lightly sauté the green onions and 2 tsp (10 mL) melted butter.
Preheat the broiler.
Whisk the eggs with the salt in a small bowl. Melt the remaining 1 Tbsp (15 mL) butter over medium heat in a 9- to 10-inch (23- to 25-cm) sauté or frying pan until it just bubbles. Make sure to coat the sides of the pan with butter as well as the bottom – a non-stick pan is preferable.
Turn the heat to medium-low, pour the eggs into the pan and cook for 1 minute. Evenly distribute the tomatoes, the 1-inch (2.5-cm) pieces of asparagus, the chèvre, onions and tarragon over the eggs and grind on the pepper. Cover the pan with a lid and continue cooking for about 8 to 10 minutes or until the frittata has puffed slightly around the edges and there is just a glistening of liquid egg still visible in the middle.
Remove the frittata from the heat and sprinkle with the bread crumbs. Place under the broiler for no more than 2 minutes.
Decorate the middle of the frittata with the reserved 3-inch pieces of asparagus. Serve immediately from the pan or, if you are using a non-stick pan, slide the frittata onto a warm serving dish. Serve with warm slices of baguette or whole grain bread.This recipe is from Linda Haynes, the More from ACE Bakery cookbook.