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Vegetarian asparagus, potato and Parmesan frittata recipe

Photo: Asparagus fritatta

Photo: Asparagus fritatta

We were given three chunky bunches of young asparagus. Washed and tied neatly with string. When I dropped them into the basket of the asparagus steamer I suddenly realised the wisdom of the string when they didn’t flop tails above the water or drop through the basket. The three bunches sat upright in the water. The bottoms simmering as the delicate tips basked in the steam.

 We had a bunch each, served with melted butter and lashings of pepper. Unbelievably good. Ultra fresh asparagus is angel food. Danny leant back in his chair and sighed with relief.

“Yes. We have a big front garden. Suddenly on the asparagus front I can see where you are coming from. How much could we plough up to leave a generous space for three cars?”

“But we have only one car each.”

“If we grew this we would always have a visitor, even if it was only for the asparagus season.”

So I’m now seriously considering our asparagus borders. S.O.L. mentioned raised beds and I think that might be the answer. Thank you so much for your input S.O.L.  I’m tickled by the fact that you feed them tea. If we had two beds I could easily nurture 20 crowns. And as a tea addict they would be  regularly nurtured.

Meanwhile  with the prospect of laods of spuds, I experimented with a potato and baby asparagus frittata this evening. It was to die for. I didn’twant to drown the asparagus flavours. They crept through the potato and egg foil. Easy and superb.

 Asparagus, potato and Parmesan frittata recipe

 Ingredients:

  • 10 bantam eggs or 7- 8 medium eggs
  • 50g of cooked baby asparagus (stringy ends removed)
  • 15g of finely grated parmesan cheese
  • 25g of finely grated pecorino cheese
  • A half tsp of garlic granules (or half a medium clove of garlic chopped fine)
  • 1 large potato (peeled, cooked and sliced)
  • 2 tblsp of good quality olive oil
  • A good lash of freshly ground black pepper
  • 1 tsp freshly chopped Greek Basil 

Method:

  1. Cook the asparagus (if it is baby sized it will need 3-5 minutes) and potato sliced into 2 cm pieces (about 8-10 minutes). Test both to stop them going too soft.
  2. Whisk the eggs with the garlic. Add the grated parmesan and stir well. Pour the olive oil into a warm pan and turn up the heat. When it is smoking add the whisked egg mixture and immediately turn down the heat to the minimum. Add the cooked asparagus and potato slices over the topmand simmer gently for about 15 minutes – until the bottom of the frittata is golden brown and lifts easily from the pan. Then cover the top with finely grated pecorino cheese and put the frying pan under a medium grill to brown the top.

 

Sprinkle over the fresh Basil and serve on warm plates with a crisp and gentle green salad on the side.


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5 Comments

  1. Fiona Nevile

    Hello Joolsfw

    This was worth making! I was given some more this evening and immediately thought frittata.

    We were eating a celebration meal of cut priced lamb chops and a small handful was delicious as a side dish!

    Hello Ruthdigs

    Lucky you – having a mother who grows asparagus!

    Please can you send me your address through out contact us tab as I have your prize waiting to be sent to you (I think that my email might have been caught in your spam filter.)

    Hi Magic Cochin

    Having tasted the super fresh asparagus, D is suddenly up for plainting a firld of the stuff. If only we had a field :o)

    Love the idea of combining it with and edge of zinnias. Stunning.

    Hello Diane

    We love frittata too. Real comfort food.

  2. diane

    I love Frittata – so versitile. I shall be giving this a go.

  3. magic cochin

    Yum – that sounds delicious. Frittatas are so useful when you grown your own veg – endless variations.

    Go for it, do the asparagus bed! I know it’s a large area to give over to a very short productive season, but you can plant some annual cutting flowers around the edges – I use zinnias. They look fabulous against the asparagus fern and if you keep cutting you’ll have weeks of colourful flowers for the house. Then you can get the water boiling ready, cut the spears and taste it really fresh 🙂

    BTW 7-8 eggs! Our frittata on Sunday was made with 5 eggs of variable size all laid earlier in the day (plus a splash of milk – is that a culinary heresy?). We only ate about 2/3 and had the rest with a salad the next day.

    Celia

  4. Ruthdigs

    Ah – why do I always read your blog in the morning? Now I’m hungry! This sounds gorgeous, think I’ll give it a try although sadly the asparagus will have to be bought. (At least until I next visit my mother! ;-D )

  5. Joolsfw

    Well, that’s tonight’s meal sorted . We have gifs of asparagus left on the front doorstep this time of year,and yesterday the first bunch arrived. I have tried growing it but it was not a sucesss:-( Thank goodness for the generosity of friends and unknown donors!

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