Asparagus and Spring Onion Tortilla

Here, Katie Button, chef and owner of Cúrate and Nightbell restaurants in Asheville, North Carolina, shares her recipe for a Spanish-style tortilla in which asparagus and spring onions are bound together by tender eggs. She says, “There’s something about not putting it in the oven and doing the whole thing on the stove that really seems to make a difference” in the flavor and texture. Excellent as a main course or starter for a spring supper, it can also be cut into small cubes and served with a bowl of toothpicks for a fun appetizer or party snack.