One of my favorite vegetables is asparagus and one of my daughter's is asparagus but she likes hers blanched, ice bathed and course salt added to it. I am happy that this time of year it is everywhere and we are eating it like crazy.
One evening last week I decided to make Frittata; unfortunately, it did not go over well with the family, but I liked it. I believe that the reason this did not go over so well is there was too much asparagus, I did use a whole pound.
you will need:
- 5 or 6 stalks of Asparagus
- 4 large eggs
- 1/4 cup cream or milk ( I used cream because I had some left over from The Daring Baker Challenge)
- 1 cup finely grated cheddar cheese
- salt & pepper
First cut the asparagus into smaller pieces and blanch for 2 minutes in salted water and drain and set aside.
Turn on the broiler to low.
Heat an 8" cast iron pan and add in the butter and asparagus. In a bowl beat the eggs and add the cream half of the cheese and seasoning and whip a little air into the eggs with a fork. Pour the eggs over the asparagus. Shake and stir the eggs a little until set on the bottom. Cover the frittata with the rest of the cheese and place under the broiler until the eggs rise, set and brown a little.
6 comments:
Yum. I remember picking asparagus with my grandma and having no idea I'd be paying oodles for it a few years later.
no kiding!
your seasonal frittata looks great, shayne.
I love Asparagus. One of my favorite ways of eating it is to roast it, add some parmesan at the end and tuck it inside an herb omelet...Miam!
yes I too love roasted asparagus with parmesan cheese but I have not tried it with eggs like in an omelet, I will di that next time.
thank you Christine
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