Wash the asparagus and cut them, taking only the asparagus tips.
Blanch the asparagus in salted water.
Drain them very well.
Fry them in a pan with oil.
Meanwhile, beat the eggs with the Parmigiano Reggiano cheese, salt, pepper, and parsley.
As soon as the asparagus is lightly fried, add the mixture of beaten eggs and cook for 3 minutes on high heat, then place a lid over the pan and turn the heat down slightly so that the frittata is cooked evenly.
When the parts of the omelet are golden brown, flip it over to the other side with the lid on; also brown the other surface of the omelet and then place it on a serving dish.