Asparagus Frittata

17/11/2023

The asparagus frittata is a delicious and simple-to-prepare Italian spring dish. Here’s how to make it:

Ingredients

6 fresh eggs
500 g of fresh asparagus
2 tablespoons of extra virgin olive oil
50 g of grated Parmesan cheese (optional)
Salt and pepper to taste
A pinch of nutmeg (optional)

Preparation

Start by cleaning the asparagus: remove the toughest and woodiest part of the stem and rinse under running water. Cut off the tips and set them aside; then cut the rest of the stems into pieces of about 1 cm.
Bring a pot of salted water to a boil and blanch the asparagus for about 3-4 minutes, then drain them and cool under cold water to maintain a nice green color and stop the cooking process.
In a large pan, heat the oil and add the asparagus stems (except the tips) and sauté for about 5 minutes over medium heat.
In a bowl, beat the eggs with a pinch of salt, pepper, and nutmeg, add the grated Parmesan if desired, and mix.
Add the beaten eggs into the pan with the asparagus, then arrange the asparagus tips you had set aside on top.
Allow the frittata to cook over medium-low heat for about 10 minutes, until the edge starts to color and the bottom has set.
To flip the frittata, with the help of a lid or a large plate, invert the frittata and slide it back into the pan to cook the other side for another 3-5 minutes.
Once cooked, slide the frittata onto a plate and serve hot or at room temperature.

Curiosity

The asparagus frittata is great both as a main dish and as a side, and it’s perfect for inclusion in a spring picnic. Moreover, it can be enriched with additions such as diced bacon, aromatic herbs (such as parsley), or soft cheeses for a touch of creaminess.