This is just the buzz when you spy pencil-thin asparagus – save the fat ones for barbecuing or roasting, or dunking into rich sauces.
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
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.
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.
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.
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