Preparation

1. Trim 2½ inches off bottom of asparagus stalks. Peel leaves off lower portion of stalks and remove tips. Cut tips in half lengthwise and cut stalks into 1" pieces; reserve tips and stalks separately.
2. Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve.
3. Insert the 6mm French-Fry Cut disc. Place potatoes in large feed tube and process with medium pressure; reserve. Wipe work bowl clean.
4. In a Cuisinart® food processor fitted with the metal blade process garlic until finely chopped, about 5 seconds. Leave in work bowl. Add onion; pulse to coarsely chop, about 4 times. Add celery and asparagus stalks; pulse to coarsely chop about 3 - 4 times. Reserve.
5. Heat oil in a Cuisinart® Anodized Non-Stick 10-inch skillet over medium-high heat. Add garlic, onion, celery, chopped asparagus and potatoes. Stir occasionally until mixture begins to cook, then cover and cook until lightly browned and softened, about 4 - 5 minutes. Continue to stir occasionally. Meanwhile insert the metal blade in food processor and process eggs, salt and pepper until combined, about 10 seconds.
6. When vegetables are cooked, transfer eggs to skillet and swirl pan to distribute evenly. Reduce heat to medium-low and arrange asparagus tips evenly over egg mixture in an attractive pattern. Cover and cook until egg mixture is firm, about 10 minutes. With a plastic spatula, carefully loosen edges of frittata. Gently invert onto a plate, then turn over onto a serving platter so side with asparagus tips is up. Serve immediately.