Preheat the oven to 400 degrees.

Heat 1 tablespoon of the olive oil in a 9" ovenproof skillet over medium heat. Add the asparagus and cook until crisp tender, about 2-3 minutes, then add the garlic and cook 30 seconds more. Reserve the asparagus tips for the top of the frittata if desired.

While the asparagus cooks, whisk together the eggs, milk, tarragon, salt and pepper in a medium bowl.

Brush the remaining 1/2 tablespoon oil generously around the sides of the pan. Pour in the egg mixture and top with the asparagus tips and dot with the goat cheese. Continue cooking over medium heat until the bottom has just begun to set.

Place the frittata in the oven and bake for 12-15 minutes or until set. Remove from heat and cool slightly before serving. Enjoy!