Asparagus and herb frittata
- 12 green asparagus spears, cut into 2 cm pieces
- 30g butter
- 2 leeks, trimmed and sliced
- 6 eggs
- 300ml pouring cream
- 1 tbsp flat-leaf parsley, coarsely chopped
- salt and pepper
- 1 tbsp oregano, coarsely chopped
As green asparagus is available most of the year, we don't treat the svelte stalks with quite the reverence we used to - but it will always be something of a luxury vegetable. Choose firm, plump spears with compact tips and tight scales. Avoid any that are slimy or soft and check the tips aren't dry.
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
