Preheat the oven to 375 deg F. Put the asparagus on a cooking sheet and drizzle with 1 tablespoon of olive oil and a sprinkle of sea salt. Toss the asparagus to cover them all with the oil. Roast in the oven until brown, about 8 minutes. Turn them at least once.
Take the asparagus out and when cool cut them on the diagonal in 2-inch pieces. Set aside. Be a the eggs well. Add the asparagus, parsley, grated cheese, salt and k pepper and mix. Put a 9-inch saute pan over medium-high heat and add 2 tablespoons of olive oil. Swirl the olive oil so it coats the sides of the pan well to avoid the sides of the frittata from sticking.
When the oil starts to ripple the add the egg mixture to the pan. Reduce the heat to medium-low. As the frittata begins to set stir the bottom of the frittata with a fork. With a spatula lightly pull the edge of frittata away from the side of the pan. Gently slide the spatula under the frittata. Be sure the frittata is loose and moves easily when you shake the pan. Place a plate over the pan and flip the pan so the frittata ends up on the plate. Slide the frittata back in the pan. Serve.
