Frittata con Asparagi Selvaggi e Pomodorini
Wild Asparagus and Cocktail Tomato Frittata
word "frittata" just refers to something that has been fried in an egg
batter... it could be anything- potato, broccoli, peppers, tomatoes...
or as in this case- wonderful, seasonal, wild green asparagus and juicy
Sometimes we have to face facts
and recognize that maybe we HAVE over-eaten a little in the past few
days and that something a little smaller should be on the menu. But that
doesn't mean it need not be satisfying a delicious!
trimmed the tenderest parts off the asparagus and cut the remaining
parts of the stalks that were still good into smaller pieces. Of course I
took the woody end parts off and discarded those first of all!
started to sautée the asparagus pieces in a little olive oil. I
seasoned it with just a little finely chopped garlic, salt, pepper and
nutmeg and after it had fried for 2-3 minutes, I added the pretty end
pieces and sauteed those too- for just long enough that they took on a
nice light coating of olive oil. I then put these on one side for later.
I beat 2 eggs together with 2 tablespoons of ricotta and seasoned with
salt and pepper. I added a good pinch of finely chopped parsley and
grated it well with nutmeg.
I sliced the cherry tomatoes and a
spring onion up, ready to go on top, as well as a little very finely
sliced parmesan. Oh- and I turned on my oven and broiler ready to finish
my little frittata off.
I poured 2/3rds of the egg mix over the asparagus pieces that
were already in the pan and let it sit and fry for 2-3 minutes, until
the base was firm and then began to arrange the asparagus, spring onion
and tomatoes decoratively on top. I added the parmesan sparingly- I much
prefer parmesan to become crispy and brown, rather then for it to be
pale and slimy!
After a further 5 minutes at 350°, the frittata was firm, golden
brown and ready to be served! And that is about the most perfect meal
for this Springtime evening!