Asparagus, Nettle, and Green Garlic Frittata
"Nettles--also known as stinging nettles--need special handling, because they do indeed 'sting,'" says chef Joshua McFadden of Ava Gene's in Portland. "The wild-growing spring green coated with tiny needle-like hairs, can cause a very painful reaction if you touch them with your bare hands. I usually just grab them with tongs, but you can also wear gloves or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y--a beautiful partner to asparagus."