Friday, April 1, 2011
Pretty soon, you'll even be able to buy it at the farmer's market. Meanwhile, though, US-grown asparagus is at the grocery store.
I love asparagus lightly steamed, roasted, warm, cold - just about any way. But usually it's not the star of a dish. In this dish, it's the focal point, at least visually.
This version is meatless, but you could add some meat, if you wanted to. Ham or cooked bacon or sausage would work really well and would make it a heartier dish.
This would be a perfect light meal with a salad on the side, and maybe some crusty bread, and if you like things spicy, serve with some salsa on the side.
1/4 diced onion
2 medium potatoes, cooked and diced
2 tablespoons creme fraiche
Salt and pepper, to taste
14 spears of asparagus, cooked al dente
Parmesan or Romano cheese, grated (optional)
Preheat oven to 425 degrees.
Melt butter in a 10-inch ovenproof frying pan. add the onion and potatoes. Cook, stirring as needed, until the onions have softened.
Meanwhile, combine the eggs, creme fraiche, salt and pepper in a small bowl. Beat with a fork to combine.
When the onions have softened, spread the onions and potatoes evenly across the bottom of the pan, the pour the eggs over the top. Arrange the asparagus on top of the eggs. Grate some cheese on top, if desired. Cook until you see the eggs at the side of the pan being to turn opaque - just a few minutes. Put the pan in the oven and bake for 20 minutes, until the eggs are puffy and have begun to brown on top.
Run a small knife around to the edge of the pan to make sure the frittata is loose all the way around. You can serve it right from the pan, or unmold it.
Place a plate on top of the pan, and grasping the plate and the pan at the same time, flip it over to unmold the frittata. To serve with the asparagus on time, place a plate on top of the frittata, and flip over again.
This can be served warm, at room temperature, or chilled.