Asparagus and herb frittata
“Choose firm, plump spears with compact tips and tight scales. Avoid any that are slimy or soft and check the tips are not dried out.”
- 12 green asparagus spears, cut into 2cm pieces
- 30g butter
- 2 leeks, trimmed and sliced
- 6 eggs
- 300ml pouring cream
- 1 tbsp coarsely chopped flat-leaf parsley
- 1 tbsp coarsely chopped oregano
Asparagus can steamed over briskly boiling water or boiled, uncovered, in a wide pan of simmering water or cooked in a special asparagus cooker. In all cases, cook until the stalks are just tender.
Method
Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water, drain again.
Melt butter in a large ovenproof frying pan and cook leeks over medium heat for 5 minutes or until tender.
Add asparagus and cook for 1
minute. Whisk eggs in a bowl with cream and parsley and season with
salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or
until almost set. Place under a hot grill and cook until golden.
Sprinkle with oregano and serve with crusty bread and green salad
leaves.
Serves 4.
