Asparagus Frittata

Asparagus is one of those vegetables I can eat over and over without ever feeling sick of it. In season, it has a rich flavor with a spicy undertone. That's why during asparagus season I stuff myself silly with the elegant green spears and hope for a prompt return the following season.
One of my favorite ways to eat asparagus is to steam or grill the spears until bright green and still slightly crisp, then dip them in mayo. Yum. Another one of my favorite dishes with asparagus is a pasta dish my husband learned from his Italian roommates in college, I will cook that later this week and post a recipe. It is an asparagus-saffron pasta, everyone I know who we've made it for has loved it.
Asparagus is very versatile. Eat it alone or accompanied by other dishes, throw it in a soup, over rice, or into eggs. Tonight, I chose eggs. Below is an easy asparagus frittata recipe which we ate with a simple salad of lettuce and avocado with a light lemon vinaigrette.

Asparagus Frittata
2 Servings

1 tablespoon butter
1 small yellow onion, sliced
1 large bunch asparagus, washed, trimmed, and chopped
4 eggs
.5 cup diced Fontina cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste (about .5 teaspoon each)

Melt butter in heavy broiler-proof 10-12-inch skillet (doesn't have to be nonstick, but if you have one, use it) over medium heat. Add onions and sauté about 5 minutes. Add asparagus, sprinkle lightly with salt and pepper, and sauté until tender, about 7 minutes depending on the size of your asparagus. Whisk eggs and half of all the cheese. Add egg mixture to skillet mixing gently to combine. Cook until almost set--the top still looks raw. Sprinkle remaining cheese over the frittata and broil until puffed and cheese turns golden, about 2 minutes. Cut into wedges and serve.

Lemon Vinaigrette
makes about a half cup

1 teaspoon lemon zest
2.5 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
salt and pepper to taste

Add salt, pepper, and lemon juice to container and mix. Add olive oil and zest and whisk together. Taste to adjust flavors. I love very lemony dressing, so sometimes I'll add extra juice or zest. For a twist, add a teaspoon of Dijon mustard.

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