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Adapted from New York Times
Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
In a blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
Put a 10-inch cast-iron skillet or another nonstick pan over medium-high heat. When hot, olive oil and swirl to coat the pan, add onion and cook until translucent. Add asparagus, season with salt and pepper and cook, stirring for about a minute without browning. Quickly pour in eggs and stir with a wooden spoon to combine eggs with asparagus and onion. Tilt pan to allow any runny egg from the top to make its way to the edges. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
Place a pan under a hot broiler for a minute or so to set the egg and brown the parmesan. Remove from oven and set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with the tip of a knife let it run over the frittata. Cut frittata into wedges and serve directly from the pan, garnished with basil leaves.
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