This year I got in love with the asparagus. So I’m looking everywhere for recipes before they disappear from the market. This recipe is adapted after smittenkitchen.com. The photo is also from the site (my photo are just not good enough).
Shaved asparagus frittata
- 250g asparagus, stalks peeled and cleaned
- ~50g bacon (optional)
- 6 large eggs
- 2 tablespoons milk, cream or yogurt
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 2 tablespoons olive oil
- ~50g soft cheese, crumbled (goat, feta, etc.)
- Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.
- Crisp the bacon in a pan and reserve. Reserve also the pan, you’ll use it again in a minute.
- Heat your broiler.
- Vigorously beat your eggs with the dairy, plus salt and pepper until well-combined. Stir in scallions and crumble in crisp bacon, if using. Gently add asparagus peels, just swishing the egg mixture over them.
- Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble the cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 - 7 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 3 - 5 minutes, keeping a close eye on it, until eggs are set on top.
- Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.
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