Todays Coastal Cooking recipe is courtesy ofChef Mary Weaver of Newport Cooks via our weekly Rhode Show segments, which premiere Tuesdays at 9am. https://www.youtube.com/watch?v=91OulIGA4ZI What You'll Need: 2 tsp. Farm to Gold ghee or olive oil 6 12 asparagus spears, blanched 3 4 ripe medium sized tomatoes, sliced thinly 6 oz. Narragansett Creamery smoked mozzarella cheese, sliced into 1/4 rounds that are halved 12 farm fresh eggs, lightly beaten 1/2 cup Arruda Farms milk Large handful of fresh garden herbs, rough chopped (chives, parsley, oregano, etc.) Salt and pepper to taste 2 tbsp. Farm to Gold ghee or unsalted butter, for toast 1 loaf fresh baked bread, 1/2 3/4 sliced 3 ripe avocados, sliced into thin wedges How to Make It: Preheat oven to 350 F In a medium saucepan, boil water. Place asparagus spears into boiling water for 10 12 seconds. Remove and immediately place them into a bowl filled with water and ice. Drain and dry. In a 10 12 skillet with oven proof handle, melt ghee or pour in olive oil and bring to medium heat. Mix milk into eggs and beat together. Add 2/3 of chopped herbs into egg mixture (reserve 1/3 for garnish). Pour egg mixture into warmed skillet. Gently move eggs around with a spatula to allow uncooked portions to fill holes. Cook until all liquid is slightly cooked but still glossy, approximately two minutes. Turn heat to medium low. Quickly arrange asparagus on top of the eggs, like the spokes of a wheel. Intersperse all but six of the thinly sliced tomatoes in between the asparagus spokes. Place half moon shaped mozzarella slices artfully amongst the asparagus and tomatoes. Lightly grind pepper on top of the entire dish to taste. Put skillet on middle rack of 350 F oven for 20 30 minutes or until cheese is lightly browned and eggs are fully cooked. Remove frittata from oven and allow to rest while you prepare toast. When slightly cooled you can slide it out onto a serving platter/plate with a spatula or serve it right from the pan. While frittata is baking, spread ghee or butter onto pieces of toast. Lightly toast on a sheet pan in oven or in a toaster oven. To serve, put one two pieces of toast on each plate. Arrange avocado and tomatoes on top of each piece of toast. Serve frittata aside slices aside toast.