Ingredients:

• 2 tablespoons unsalted butter
• 1/2 cup sliced shallots
• 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
• 6 large eggs
• 3/4 cup ricotta cheese (can sub cottage cheese)
• 1/2 teaspoon salt
• 1 tablespoon minced fresh chives
• 1/4 teaspoon dried tarragon
• 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)