Despite the ice and winter storms this week, Spring will be coming soon. Asparagus has been looking fresher and fatter in the stores and prices are going to be dropping soon. It’s time for Asparagus Frittata.
A frittata is one of those things that’s a lot less trouble than an omelette, no folding or flipping, but you can add a lot of things to eggs and make them more interesting.
This is for a small frittata but can be expanded as needed, it will just need more cooking time.
8-10 stalks asparagus, trimmed into 1 inch or so lengths. Separate the tips and stems.
2 Tbl unsalted butter
1 shallot, thinly sliced
4 eggs, lightly beaten
2 Tbl grated Parmesan cheese
Salt and pepper to taste
Preheat the oven to 375.
Melt the butter in a 7-inch ovenproof skillet and add the asparagus stems and cook a minute or so, add the tips and shallots and cook until softened.
Pour the eggs over the asparagus. Stir until the asparagus is evenly mixed, and then do not stir again.
Cook over medium heat until the bottom is set but the top is still runny. Sprinkle with Parmesan and season with salt and pepper. (Remember Parmesan is salty and don’t add too much salt)
Place the skillet in the oven until the top is set and lightly browned.
Loosen with a spatula and slide onto a plate, cut into wedges and serve hot or let cool and serve later.
Serves 2
This makes a very nice brunch item served at room temperature.
Dragonfly's Dance 