Prep 20 mins
Cook 30 mins
Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!
- 1 lb fresh asparagus, trimmed
- salt, to taste
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons water
- 1⁄4 teaspoon fresh ground black pepper
- 10 eggs, beaten
- 1⁄4 lb feta cheese, crumbled
- 1⁄2 red bell pepper, julienned
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
- 1⁄2 cup onion, chopped
- 6 lemon wedges, for garnish
- 6 sprigs Italian parsley or 6 sprigs chives, for garnish
- Preheat the oven to 350ºF.
- To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
- Stir in 1 Tbs. salt.
- Add asparagus; arrange in one layer.
- Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
- Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
- To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
- To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
- In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
- Stir butter into pan.
- Stir in onion and reserved asparagus pieces; sauté for 1 minute.
- Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
- Bake on the middle rack of oven, covered, for 10 minutes.
- Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
- Let frittata rest 5 minutes.
- Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
- Protecting your hands with potholders, flip frying pan over onto platter.
- Alternatively, serve frittata in the pan,
- Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.