1. Preheat oven to 400 degrees with the rack in the middle position.
2. In a 10” nonstick skillet over medium heat, melt the butter and cook the asparagus until just becoming tender, about 5 minutes. Season with salt and pepper. Remove the pan from the heat and allow to cool.
3. In a medium size bowl, crack and beat the 10 eggs until fluffy. Season with salt and pepper. Pour the eggs into the same pan with the asparagus and top with the crumbled goat cheese. You don’t need to stir the frittata. Transfer to the oven and bake until the frittata is just set, usually about 15-18 minutes.