If you are looking for something easy, seasonal, healthy and absolutely delicious, you may want to try this frittata. It takes very little time to make and requires only a few ingredients. But, of course, you gotta have asparagus. The veggie king of spring.
FRITTATA DI ASPARAGI
You need: 4-6 asparagus, 3 eggs, 3 table-spoon grated parmesan, olive oil, freshly ground black pepper, marine salt.
How to: clean the asparagus, cutting the lowest end of the stalks. Bring to a boil a little salted water (just enough to cover them) and let the asparagus cook for 3 to 5 minutes. Drain well and cut into 1 and 1/2 cm long pieces. Whisk the eggs with a little salt and abundant black pepper, add the parmesan, and then the cut asparagus. Pour a couple of table-spoon olive oil in a medium-small frying pan and make it very hot before adding the egg and asparagus mixture. Lower the temperature and cook until the eggs start to solidify. Flip over and quickly brown also the other side. Serve warm or cold with good crunchy bread.
CONSIDERATIONS: We just enjoyed the frittata for dinner and, even if there was other food on the table, I had only bread with it. The taste of the fresh asparagus was perfectly brought forward by the frittata and I did not want to spoil it by mixing it with other flavors. The dish, often served on the side or in a buffet, is so satisfying in its simplicity that can stand alone as a one course meal, for any meal of the day, really. This is my favorite way to eat asparagus… what’s yours?