When the asparagus starts coming in the spring (like it is now) its a welcome addition to the plate because FINALLY after all these months of eating food from last season – the freshness begins! And frankly, fresh asparagus is a delight when the stalk is snapped off at the ground and then it is immediately eaten. It’s great in salads, grilled, fried, basically any which way. Yet, for us, there’s one extra special treat to be had and that’s enjoying a farm fresh Asparagus frittata. So here’s the recipe to enjoy:
Asparagus frittata
Asparagus frittata recipe
- 1-2 tablespoons olive oil
- 3-4 cloves garlic, peeled and
- 1 small onion, diced
- salt and pepper to taste
- 8-12 asparagus stalks (snapped into 2-3″ lengths)
- 6 fresh chopped mushrooms (optional)
- 6 farm fresh (non-factory) eggs
- 1/4 cup milk
- 1-2 tablespoon butter + 1-2 tablespoons olive oil (melted and mixed)
- 3-4 tablespoons shredded Parmesan cheese
Directions
- Place a large cast iron skillet in the oven empty and preheat oven to 350 degrees F (175 degrees C).
- In a large skillet or sauce pan add olive oil and onions. Cook until onions start to become transparent. Add garlic and cook for another few minutes. If diced garlic starts to brown – you are done!
- In a large bowl add eggs and milk. Beat together until foamy.
- Add cooked and cooled onions and garlic mixture (and mushrooms if you choose to).
- Add pieces of asparagus. Mix well.
- remove hot cast iron skillet from oven and add butter / oil mixture quickly swirling to cover bottom. Pour mixing bowl of all contents into skillet and quickly return to oven.
- Bake in preheated oven for 8-10 minutes. When sides are puffy and start to show slight browning sprinkle with shredded Parmesan cheese and bake for another 3 minutes.
- Remove from oven and let stand for 5 minutes before cutting into wedges and enjoying.
