Asparagus and Joi Choi Fritatta

Recipe from Food & Wine Magazine

2 Tablespoons cooking oil
3 stems green garlic, white and light green parts only, sliced very thin
1 teaspoon ginger, grated
1 small head joi choi, cut into 1” pieces
3/4 lb. asparagus, tough ends snapped off and discarded, cut into 1” pieces
3/4 teaspoon salt
9 eggs, beaten to mix
1/4 teaspoon pepper
1 teaspoon sesame oil

Heat oven to 325°. In a medium cast iron skillet, heat the cooking oil over medium heat. Add the green garlic and ginger and cook for 30 seconds. Add the joi choi and stir for about 2 minutes, until the greens are wilted. Add the asparagus and 1/2 teaspoon salt and cook for another 3 minutes. Evenly distribute the veggies in the pan and then add the eggs, pepper and remaining 1/4 teaspoon salt. Cook, without stirring, for 2 minutes, until the edges set, and then put the cast iron in the oven until the eggs are firm (about 25 minutes). Drizzle the sesame oil over the top and serve!