Asparagas Frittata

2/3 lb. fresh asparagus, trimmed to 1 inch pieces
1 med. onion, chopped
2 T . fresh parsley, minced
8 eggs, blended
5 T. Parmesan Cheese, divided
1/4 t. salt
1/8 t. pepper
1/4 c. Cheddar Cheese, shredded
1 c. water
4 slices bacon, fried and crumbled

In a small saucepan bring the water to a boil, add the asparagus and blanch for three minutes. Drain and shock with cold water drain and pat dry. In an oven proof skillet fry the bacon until crisp, pull from the pan and place on a paper towel. Meanwhile saute' the onion until tender. Add the parsley and asparagus, toss to coat. In a small bow combine the eggs, 3 T. Parmesan Cheese, salt and pepper. Pour over the asparagus, cover and cook for 8 minutes. Sprinkle with the remaining Parmesan. Place uncovered skillet under the broiler, about six inches from the heat until the eggs are set. Remove, sprinkle with the Cheddar Cheese, the remaining Parmesan Cheese and cut into quarters.