Preheat oven to 400˚F.
Chop 1” from the bottom of the asparagus.
Place in a roasting pan along with the sliced shallots, garlic, 2 teaspoons olive oil, and salt. Toss until everything is combined and well coated with the olive oil.
Roast asparagus until tender, 30 to 40 minutes.
Turn up the heat to 425˚F.
Whisk together eggs, milk, herbs, salt, and pepper.
Add remaining teaspoon of olive oil into an 8” high-sided skillet over medium-low heat.
Pour in the egg mixture and let cook/sit for 4 to 5 minutes, until the bottom has started to set.
Sprinkle the asparagus mixture on top of the eggs and top the frittata with mozzarella.
Transfer to the oven and Bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning.
Sprinkle with extra parsley before serving.
