Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions

Frittata

 * 2 tbsp olive oil plus extra for rubbing
 * 6 oz pencil-thin fresh asparagus, spears trimmed of tough ends
 * ½ oz dried morel mushrooms or other dried wild mushrooms
 * 2 oz thin scallions, trimmed of limp green portions
 * 8 large eggs
 * ½ tsp salt, or more to taste
 * ¼ tsp freshly milled pepper
 * 1 tbsp grilled red pepper romesco sauce
 * 2 oz parmesan cheese, grated

Grilled red pepper Romesco sauce

 * 2 hefty red bell peppers, about 6 oz. each
 * ½ cup (2¼-oz pkg.) sliced or slivered almonds, toasted
 * 2 cloves garlic
 * 1 tbsp red wine vinegar
 * 1 tbsp sweet paprika, preferably Spanish
 * ½ tsp crushed red pepper
 * ¾ tsp coarse salt, either kosher or sea salt
 * ½ cup olive oil

Directions

 * 1) Fire up grill to medium heat.
 * 2) Rub asparagus and scallions with olive oil.
 * 3) Grill on all sides, for 4 to 6 minutes, or until tender.
 * 4) Remove from heat, and set aside.
 * 5) Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.
 * 6) Put peppers in a paper or plastic bag to steam briefly until cool enough to handle.
 * 7) Strip off majority of blackened skins, rinsing your hands as needed.
 * 8) Slice peppers into chunks, discarding stems and seeds and reserving juices.
 * 9) Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor.
 * 10) With motor running, pour in oil, and process until combined and nearly smooth.
 * 11) Set aside.
 * 12) Soak mushrooms in hot water to cover until soft, for about 15 minutes.
 * 13) Strain off, reserve 2 tablespoons of water and discard grit.
 * 14) Halve or quarter mushrooms if larger than bite-sized.
 * 15) Chop asparagus and scallions into bite-sized pieces, and set aside.
 * 16) Preheat oven to 350 °F, or use a covered grill at same temperature.
 * 17) Whisk together eggs, salt, pepper, grilled red pepper Romesco sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined.
 * 18) Pour oil into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat.
 * 19) Stir in mushrooms, asparagus and scallions, and warm through.
 * 20) Pat mixture down evenly in skillet.
 * 21) Pour egg mixture evenly into skillet.
 * 22) Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom.
 * 23) Scatter remaining cheese over frittata.
 * 24) Cover, and transfer skillet to oven.
 * 25) Bake until frittata is set to desired firmness, for 10 to 12 minutes.
 * 26) Slice into wedges, and serve hot, at room temperature or chilled.