Bok-Choy Frittata & Aspaagus --- vegetarian

                                         Makes 4 servings

The Asian Flavors that fills this dish is a real change of pace . Cook the eggs on top of the stove or in the oven , be sure to use moderate heat so they don't turn rubbery.

2                   tablespoons cooking oil
3                  scallions , including green tops , slice thin
1                  teaspoon fresh grated ginger
1                  clove garlic , minced
1                  small head bok-choy (about 3/4 pound) cut into 1-inch pieces
3/4              pound asparagus , tough ends snapped off and discarded , spears cut into 1-inch pieces
3/4             teaspoon salt
9                eggs , beaten to mix
1/4             teaspoon fresh ground pepper
1                teaspoon Asian sesame oil

1 .         Heat the oven to 325*F. In a medium cast-iron or ovenproof nonstick frying pan , heat the cooking oil over moderate heat . Add the scallions ginger and garlic and cook , stirring until the leaves wilt , about 2 minutes . Add the asparagus and 1/2 teaspoon of the salt and continue to cook , stirring occasionally , until the vegetables are almost tender , about 3 minutes more .

2 .           Evenly distribute the vegetables in the pan and add the eggs , pepper and remaining 1/4 teaspoon of salt . Cook the frittata without stirring , until the edges start to set , about 2 minutes . Put the fritatta in the oven and bake until firm , about 25 minutes . Drizzle the sesame oil over the top
TIP:
South Africa is one of the so-call New World wine countries , along with Australia , New Zealand and the Americas , but its best refleck the balance of the European tradition .  A South African chardonny will make a marvelous partner for this Italian-inspired dish .