Frittata | recipe | asparagus |eggs | spring recipes

Frittata con asparagi

asparagus frittata

This is the best asparagus frittata recipe ever! It’s a killer dish, one I was craving this week. This frittata captures in a bite the subtle changes in the air, the essence of the season. Its taste is delicate and smooth — but vibrant, and vital at the same time: exactly like spring!

You will love this quick and easy recipe, made with the best of seasonal ingredients. It is something that you can enjoy for breakfast, lunch or – as Italians would, as a delightful weeknight dinner.

Serve your frittata with a nice green salad, good quality crusty bread and a glass of perfumed, light, fizzy red wine… You will soon be transported to the Mediterranean! Remember that leftover frittata makes a great sandwich, too!

This recipe is simple but truly shines only with great ingredients: choose fresh asparagus, maybe from your local farmers market.

Use local, pasture-raised eggs whenever possible. When nature was still ruling production, spring was the time when eggs were abundant: with warmer weather, more food and higher survival chances, hens would start reproducing (as with any other animal)!

Pasture-raised eggs are slightly more expensive but they still follow the rhythm of nature. They come from cage-free hens, which have more space than other conventionally-raised hens (even cage-free labeled). Pasture-raised hens can roam outside and are free to eat spontaneous grass. Happier hens that enjoy natural sunshine produce healthier eggs, with more vitamins, more Omega-3s and less cholesterol – it’s a good investment!

And, of course, use great extra-virgin olive oil and Parmigiano-Reggiano cheese (here is how to choose the best quality Parmigiano cheese).

Serves 4

Total time: 25 minutes

Ingredients: 4 Tbsp. extra-virgin olive oil 1 bunch asparagus (about 1 lb.) 8 large eggs ½ tsp. salt 1/3 cup finely grated Parmigiano-Reggiano cheese Freshly ground black pepper Tools: 1 small bowl 1 large non-stick skillet (10-12 inches) 1 wooden spoon 2 plates (10-12 inches)
Clean the asparagus by removing the hard ends (usually they need to be trimmed about 1-2 inches). Slice them crosswise ¼- to 1/8 -inch thick. Add 3 tablespoons of extra-virgin olive oil to a large skillet, and turn on the heat to medium. Toss the asparagus.
Sauté asparagus in the olive oil for about 10 minutes, until they are still slightly firm and start to acquire a pale golden color. Please note that Italians like their veggies (including asparagus) soft and well done, so my recipe follows the Italian taste.
Meanwhile, beat the eggs in a bowl with the salt, pepper, and Parmigiano-Reggiano.
Add the egg mixture to the skillet.
Using a wooden spoon, move the eggs, as they cook, to the center of the pan, leaving room on the edges for the still-raw eggs to solidify. This process will cook the eggs more quickly and evenly and prevent the bottom of the frittata from burning. After about 5 minutes, the eggs will be kind of creamy but not liquid.
Lower the temperature to low, and wait for another 5 minutes, until the rest of the eggs coagulate.
Slide the frittata into a plate, cover with another plate, flip over and slide the frittata back into the skillet to cook on the other side.
Cook over medium heat for another couple of minutes, slide the frittata into a serving plate and serve.Buon appetito!