This is just the buzz when you spy pencil-thin asparagus – save the fat ones for barbecuing or roasting, or dunking into rich sauces.
Ingredients
—300g (10 oz) skinny asparagus spears Salt & freshly ground black pepper 2 size 6 (medium) free-range eggs, at room temperature ¼ tsp marjoram, optional 3-4 Tbsp freshly grated parmesan cheese Olive oil Butter 1 large clove garlic, peeled and crushed
Method
—1 Trim asparagus back to the tender part. Wash and shake dry. Plunge into a wide saucepan of boiling salted water and cook uncovered for 4-5 minutes, until the asparagus is tender (don’t leave them crunchy or they will not meld with the eggs and will cause the frittata to split.
You need pencil-thin asparagus for a frittata
2 Beat eggs in a bowl with ¼ teaspoon salt and pepper to taste, marjoram, and most of the parmesan.
3 Heat 1 tablespoon of oil in a shallow frying pan over a medium-high heat. Add a teaspoon of butter and let it sizzle. Add asparagus and garlic and cook for a minute or so, until garlic softens. Pour in egg mixture and swirl everything together.
4 Lower the heat a little and cook until the bottom of the frittata is golden and the mixture is pretty well set.
The egg should be partially set before turning over frittata
Loosen frittata from bottom of pan with a spatula. Slide it out onto a plate. If the pan is dry, add a little more oil. Once the pan is hot again, flop the frittata into the pan raw side down, or cover frittata with a plate, flip, lift off top plate and slide frittata into pan.
5 Cook until lightly browned on the bottom and set. Slide onto a clean plate, sprinkle with parmesan and cool before serving.
Read more about frittata here Frittata
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