Everything’s coming up asparagus
Beautiful, bright asparagus has been popping up at the markets, and if that isn’t a sure sign of spring, I don’t know what is. I could eat it every day — I just love it! I like it roasted, grilled, stir-fried, or simply added to a sandwich. Another tasty way to enjoy these green spears is to make an asparagus and Asiago frittata.
A tasty tradition
For as long as I can remember, my mom has made asparagus frittata on Easter morning. She recently told me that this was a tradition in her family growing up in Italy, too. This simple dish is perfect on a holiday morning. Perhaps whipping up asparagus frittata developed as a longstanding tradition in my family because it’s so easy to make. And when so much energy is poured into the holiday’s main meal, serving the family an easy breakfast dish makes sense!
But don’t reserve asparagus and Asiago frittata for a special occasion. Break it out when the mood strikes and the asparagus is abundant.
Use your favorite cheese and herbs for this frittata. Eat it hot or cold. Serve it for breakfast or dinner. Simple and versatile, making asparagus and Asiago frittata is a tradition you will want to start!
Recipe for Asparagus and Asiago Frittata
- 5 eggs
- 1 small bunch of thin asparagus (about 3/4 pound), washed, trimmed, and cut into 1-inch pieces
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1-1/2 tablespoons heavy whipping cream
- 1 tablespoon fresh thyme, chopped and divided
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 ounces Asiago cheese, sliced thin
- 4-5 cherry tomatoes sliced in half, and 6, 4-inch asparagus spears for garnish
- In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.
- In an ovenproof sauté pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring. Add the garlic and cook for about a minute. Spread the asparagus so it is evenly distributed across the bottom of the pan.
- Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges don’t stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.
- When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.
- The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesn’t burn.
- After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.
- Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
- Slice and serve warm or at room temperature.