Asparagus Frittata–a re-run…
Here is the recipe (re-published) for in-season asparagus as requested on Facebook.
The lovely green spears were in Realmont market today at reasonable prices.
I bought a kilo of straight ones for Friday dinner with our guests, arriving from the USA.
A second of less than perfect (less expensive too) specimens–asperges tordues (twisted)–to make this very simple frittata for lunch.
I have five eggs left in the pantry and a red onion. Add some cheese and seasoning–and there you have the ingredients!
Something different to do with this vegetable with a relatively short-lived season and a use for the cheaper spears with the less than perfect appearance.
250gms/8oz asparagus spears–prepared weight–ie tough ends removed and sliced on the diagonal into smallish pieces
1 red onion–peeled and halved and sliced
3 tbs olive oil
5 eggs–beaten
2oz grated parmesan cheese
salt and pepper
Serves 2 to 4 people
Soften the onion in the olive oil until it begins to caramelize a little–10 to 15 minutes
Add the asparagus pieces and mix in adding some salt and a twist or two of pepper.
Cook the mix over a gentle heat until the asparagus begins to soften. I like them to retain a little bite–about 10 minutes.
Let this cool.
Then ease into the beaten egg mix.
Fold in the cheese and check the seasoning.
Heat a tablespoon of oil in a 81/2 inch pan to hot–and fold in the egg mix and spread it evenly.
You can use a 10″ pan of course but the frittata will be thinner.
Immediately turn the heat down to the lowest and cook for 30 minutes.
There should be just a small pool of liquid left on top.
Finish it under a grill for 30 seconds.
Be careful taking the pan out of the oven–it is very hot, as I was reminded when the pan touched the side of my hand by accident–ouch!
Loosen the frittata round the edges of the pan with a fish slice or spatula and ease it out onto a favorite platter.
“High on the DING scale!” said Meredith.
