Preheat oven to 350° F. Mince 1 Tbsp. chives to use for garnish. (leave the remaining chives whole). Prepare a bowl of ice water. Slice asparagus into 1" diagonal pieces. Fill a 2-quart pan half full of water seasoned with 1 Tbsp. salt. Bring to a boil. Add asparagus and blanch for 2 minutes, then transfer asparagus to iced water with a slotted spoon. Beat the eggs and water together in a bowl. Add chilled asparagus, salt and pepper.

Heat 9" oven safe saute pan on medium. Add olive oil and onion. Saute for 2 minutes. Spread the onion over the bottom of the pan and pour the egg mixture over. Sprinkle the whole chives over the surface at random, then press gently into the egg mixture with a wooden spoon. Turn off burner, transfer pan to the oven, and bake for 5 minutes. Remove pan from oven and sprinkle crab over uncooked portion in center of pan. Press crab meat below the surface with a wooden spoon. Return pan to oven and bake 12-15 minutes, or until the eggs have set thoroughly.

Slide frittata out onto a serving plate and allow to cool for 5 minutes before cutting. Cut into eight wedges, drizzle with extra olive oil and sprinkle with reserved chives.

Recipe and photo from Domain Chandon