Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Cut 1-1/2" spears from the tips of the trimmed asparagus. Cut each spear in half lengthwise. Set aside.
Cut remaining asparagus into 1/4" thick coins.
In a small nonstick saute pan over medium low heat, add melted butter.
Add asparagus coins to the pan. Cook until heated through.
Add Eggs-Brunch. Season with S&P.
Add the 1st portions of goat cheese and chives.
Using a rubber spatula, gently cook the Eggs without adding any color, similar to cooking an omelet. Continue cooking until the bottom of the frittata just sets.
Carefully flip the frittata.
Continue cooking until the Eggs are just set.
Carefully transfer the Frittata to the prepared gratin dish.
Clean up the edges of the Frittata as needed.
Evenly distribute the reserved asparagus spears and the 2nd portions of goat cheese and chives over the top of the Frittata.
Set aside for service.