Tag Archives: asparagus

Cooking for your Health: Asparagus Mimosa with Quinoa

Posted on April 28, 2013 | 17 Comments

Asparagus mimosa tastefood

~ Asparagus, Quinoa, Egg, Lemon, Mint, Olive Oil ~

As you can see, this is not a crazy savory cocktail to be confused with the brunch-friendly champagne and orange juice beverage. Mimosa in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables or as a component of deviled eggs. You might understand why the eloquent-minded Français would prefer the term “mimosa” for such a preparation. Not only is it poetic and mellifluous, it’s also apt: the crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower which blooms in early Spring. Spring is also the time for asparagus, and asparagus dusted with mimosa is a popular and elegant preparation. I took this recipe one step further and turned it into a healthy yet light main dish, serving the asparagus on a bed of nutrient- rich quinoa tossed with olive oil, lemon and mint. I dare say it would make a wonderful addition to any brunch menu – accompanied by champagne and orange juice (naturally).

Asparagus mimosa quinoa

Asparagus Mimosa with Quinoa
Serves 3 to 4

1 cup red quinoa
Salt
Extra-virgin olive oil
1 pound thin asparagus, woody ends trimmed
Juice and zest of 1/2 lemon
2 to 3 tablespoons finely chopped fresh mint
1 large egg, hardboiled
Sea salt flakes

Place quinoa, 2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to medium-low. Simmer until the quinoa grains are tender and release their white “tail”. Drain and transfer to a bowl. Add 1 tablespoon olive oil and toss to coat. Set aside to cool slightly.

Heat oven broiler. Arrange asparagus in one layer on a rimmed baking tray. Drizzle with olive oil and lightly season with salt. Turn to coat. Broil on the top shelf until crisp tender, 2 to 3 minutes, shaking the pan once.

Add 1 tablespoon mint and 1 teaspoon lemon zest to the quinoa. Stir to combine. Spoon the quinoa onto a serving plate. Place the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve with medium-sized holes over the asparagus. Sprinkle with sea salt flakes, additional mint and lemon zest. Serve warm or at room temperature.

Asparagus Mimosa viewIf you like this, you might enjoy these other healthy recipes from TasteFood:
Mango Smoothie with Chili and Lime
Greek Couscous Salad
Salmon Wrapped in Kale Leaves with Harissa

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Posted in Breads, Pasta, Rice, Grains, Breakfast, Cooking for Your Health, Eggs, France, gluten-free, Main Course, side dish, Vegetables and Salads, Vegetarian

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Fregola Sarda with Asparagus and Lemon

Posted on June 12, 2011 | 28 Comments

~ Fregola Sarda, Asparagus, Lemon, Pecorino

If you have never tried Fregola Sarda, then you should. Fregola (also known as fregula) is a semolina pasta hailing from Sardinia, Italy. It’s quite similar to pearl couscous which is made of wheat. It consists of tiny rolled balls which have been sun-dried then toasted, lending a satisfying and unique nutty flavor and mottled texture. Fregola is delicious on its own, served simply with olive oil, sea salt and a dusting of cheese, in  soups, or combined with vegetables and fresh herbs as a side dish or light meal.

~
Fregola with Asparagus and Lemon
Serves 6

1/2 pound thin asparagus
Salt
8 cups chicken stock
1 pound fregola
Extra-virgin olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1/4 teaspoon red chili flakes
2-3 teaspoons finely grated lemon zest
1/4 cup grated Pecorino cheese, plus extra for garnish
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Add asparagus and blanch until bright green and crisp-tender, no more than 1 minute. Drain and refresh under cold water.  Slice the asparagus stalks 1/4 inch thick, leaving 1 1/2 inches of the tips in tact. Reserve a few of the tips for garnish.
Bring the stock to a boil in another large pot. Add fregola. Cook until al dente, about 15 minutes or per manufacturer’s instructions; drain.
While the fregola are cooking, heat 1 tablespoon olive oil in a small skillet over medium heat. Add shallot, garlic and red pepper flakes. Saute until shallot begins to soften but isn’t limp, 1-2 minutes.  Add fregola and toss to combine. If the fregola are too sticky, add another tablespoon of olive oil. Remove from heat. Stir in asparagus, lemon zest, 1/4 cup cheese, 1 teaspoon salt and black pepper. Serve warm, garnished with reserved asparagus tips and extra cheese.

If you like this, you might enjoy these recipes from TasteFood:
Lemon Risotto with Mint
Farrotto with Shiitake Mushrooms and Beets
Kale, Bulgur and Carrot Salad

or these recipes from the food blogs:
Fregola Sarda with Zucchini and Pinenuts from Chocolate and Zucchini
Fregola Soup with Spinach and Chickpeas from Citron and Vanille

This recipe was entered in  “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

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Posted in Breads, Pasta, Rice, Grains, Italy, Main Course, Pasta, side dish, Vegetables and Salads, Vegetarian

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Roasted Asparagus and Prosciutto Spears

Posted on April 21, 2011 | 4 Comments

If you are looking for a too-easy-to-believe appetizer, then Roasted Asparagus and Prosciutto Spears is the one. Requiring merely 3 ingredients, an oven and less than half an hour to prepare, the finger-licking results belie the ease. This recipe takes advantage of spring’s tender asparagus and salty prosciutto, which is always in season in our home. Baking crisps and coaxes the salt from the ham, while olive oil lightly naps the spears. Be sure to eat these warm straight from the oven – with your fingers.

Roasted Asparagus and Prosciutto Spears
Makes 12

12 asparagus, medium thickness
6 prosciutto slices, halved lengthwise
Extra-virgin olive oil
1/2 Lemon (ok, that’s a 4th ingredient, but it’s optional)

Preheat oven to 375 F. (190 C.)
Snap off the woody stems of the asparagus and trim the bottoms with a knife. Wrap a slice of prosciutto diagonally around the asparagus stalks, leaving the tips and base exposed. Brush the exposed bits of the asparagus with olive oil. Arrange on a baking tray. Roast until the asparagus tips are tinged brown and the prosciutto is crispy,  about 15 minutes. Remove from oven and arrange on a plate. Drizzle with a little lemon juice, if desired.

If you like this, you might enjoy these TasteFood recipes:
Asparagus and Prosciutto Pizza
Asparagus with Crispy Prosciutto and Tarragon Aioli
Crostini with Asparagus, Pecorino Cheese and Truffle Oil

or these recipes from the food blogs:
Savory Asparagus Bread Pudding from 101 Cookbooks
Grilled Asparagus and Prosciutto Panini from Panini Happy
Raw Asparagus Salad from A Veggie Venture

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Posted in Appetizers, gluten-free, Vegetables and Salads

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Linguine with Morels, Asparagus and Peas

Posted on April 11, 2011 | 10 Comments

Morels, asparagus and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with astringent asparagus and sweet peas. Famously delicious in sauces, risottos and pasta, these ingredients require little else except a nap of cream and a sprinkling of cheese to bind them all together, resulting in an easy yet elegant seasonal meal.

Linguine with Asparagus, Morels and Fava Beans
Serves 4

1/2 ounce dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound asparagus, ends trimmed, cut in 1″ pieces
Salt
1 pound linguine
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1/2 cup chicken stock
1 cup heavy heavy cream
1/2 cup shelled sweet peas
Freshly ground black pepper
Grated Parmesan cheese

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water.  Let sit 20 minutes.  Drain and gently squeeze out any extra liquid.  Cut in half lengthwise and set aside.
Bring a large pot of salted water to a boil.  Add asparagus and blanch until crisp-tender and bright green without overcooking, 1 minute.  Remove with slotted spoon and refresh under cold water.  Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions; drain.
Heat olive oil and melt butter in a large skillet over medium heat.  Add garlic, morels and 1 teaspoon salt.  Sauté until garlic is fragrant and morels are tender, about 2 minutes.  Add chicken stock and cream.  Simmer until thickened and reduced by about half, 5-7 minutes.  Stir in peas and simmer until brightened and crisp tender, 1 minute. Stir in  the asparagus.  Add pasta to the skillet and toss to combine.  Season with lots of freshly ground black pepper. Serve with a generous spoonful of grated cheese for garnish.

If you like this, you might enjoy these recipes:
Pasta with Roasted Cauliflower, Arugula and Prosciutto from TasteFood
Spaghetti with Shrimp, Broccolini and Basil from TasteFood
Pasta with Mint Pesto, Peas and Ricotta Salata from the Kitchn
Pea Soup with Pasta and Parmesan from Soup Chick

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Posted in Breads, Pasta, Rice, Grains, Farmers Market, Pasta, spring, Vegetables and Salads

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Asparagus Soup

Posted on March 26, 2011 | 11 Comments

Nothing says spring to me more than the arrival of asparagus in the markets. Their green stalks fill the shelves, upright and dignified, like silent soldiers adorned with purple-tinged crowns. I can’t help myself: I grab one bunch, then another, heaping them in my basket, while eyeing others for even firmer, taller, more deeply colored specimens. If I see them, I’ll take them.

Once home, they need to be put to use – steamed with lemon and olive oil, oven-roasted for a little char, shaved raw into salads, and, of course, in soup. This recipe is simple and relatively minimal, as an asparagus soup should be. Too many flavors will overpower their subtle grassy flavor. A little cream is added to the soup for body and richness, and a sprinkling of Pecorino cheese for garnish adds that extra umami quality, begging for seconds.

Asparagus Soup

Serves 4-6

1 pound asparagus spears
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
Salt
4 cups chicken stock
1/2 cup heavy cream
Freshly ground black pepper
1/4 cup finely grated Pecorino Romano cheese

Trim and discard the woody ends of the asparagus. Cut and reserve 4-6 asparagus tips, 2 inches in length. Slice remaining spears in 1/4 inch pieces.
Melt butter with the oil in a soup pot over medium heat. Add onion and 1/2 teaspoon salt. Sauté onion until translucent without browning, about 2 minutes. Add asparagus pieces and sauté until brightened in color and beginning to soften, 2 minutes. Add stock; bring to a boil then reduce heat and simmer, partially covered, until asparagus are very tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in salted boiling water until bright in color, 30 seconds. Drain and rinse under cold water; set aside.
Purée soup with an immersion blender or carefully in batches in a food processor. Return to soup pot. Add cream and black pepper and heat through to serving temperature. Taste for seasoning. Serve in bowls or glasses, sprinkled with pecorino cheese. Garnish with asparagus spears.

If you like this, you might enjoy these TasteFood recipes:
Roasted Asparagus Crostini
Orrechietti with Asparagus, Peas, Proscitutto and Mint
Asparagus with Crispy Prosciutto and Tarragon Aoili

or these recipes from the food blogs:
Asparagus Risotto from Simply Recipes
Savory Asparagus Bread Pudding from 101 Cookbooks
Sambal Asparagus from Rasa Malaysia

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Posted in gluten-free, Soups and Stews, spring, Vegetables and Salads

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Asparagus and Prosciutto Pizza

Posted on August 7, 2010 | 6 Comments

Asparagus Prosciutto Pizza 1

Simplicity rules with this delicious pizza. Asparagus, prosciutto and cheese are all that’s needed to create a salty, crispy, savory pizza. Cook the pizza on a hot pizza stone in the oven, or, better yet in the summer heat, cook it on the grill. To grill the pizza, place the stretched dough on an oiled grill grate. Grill briefly over medium fire, then flip the crust with a spatula or tongs. Add the toppings, cover the grill and cook until the crust is crispy and the cheese is melted and bubbly.

Asparagus and Prosciutto Pizza

Makes 2 small pizzas or 1 large pizza
Pizza dough (see below)

8 ounces buffalo mozzarella, drained, sliced
4 ounces prosciutto slices
Thin asparagus (if using thick asparagus, slice in half lengthwise)
1/4 cup grated pecorino romano cheese
2 tablespoons grated parmesan
Pepper

Assemble pizzas:
Place pizza crust on parchment paper. Lightly brush pizza crusts with olive oil. Arrange one layer mozzarella cheese over crusts. Top with layer of prosciutto. Arrange asparagus spears over prosciutto. Top with grated cheese. Slide crusts onto pizza stone (or on tray on lowest rack) in preheated 475 F. oven. Cook until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper and drizzle with extra-virgin olive oil.

For the Pizza Dough:

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.


If you like this, you might enjoy these recipes from TasteFood:


Tomato Tart

Tomato Tart




Bruschetta
Bruschetta with Sautéed Peppers, Mozzarella and Parmesan



Rapini Pizza




Broccoli Rabe, Potato and Rosemary Pizza


or try these delicious pizza recipes from the foodblogs:
Whole Wheat Veggie Pizza from Foodblogga
Pepperoni Pizza Puffs from Noble Pig
Three Onion Three Cheese Pizza from Farmgirl Fare
Perfect Pizzas from Hedonia

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Posted in Appetizers, Breads, Pasta, Rice, Grains, Grilling, Pizza, Vegetarian

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Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

Posted on June 2, 2010 | 4 Comments


Asparagus Crostini x

Recently I wrote about how much I like rustic desserts. Let me clarify that. I like rustic food. What is rustic food? It’s simple, local, seasonal food that makes use of available ingredients. Rustic cooking is a reflection of the countryside. It’s comforting and inviting, and it’s economical.


While crostini may conjure up images of dinner parties, cocktails and hors d’oeuvres, they are quite grounded in rustic cooking. Bread that is no longer fresh, is lightly toasted and flavored with olive oil and garlic. The toppings can run the gamut, but are usually fresh, simple and composed with ingredients on hand.

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil were created as an impromptu starter for a barbecue this weekend. Day old baguette was efficiently put to use, while the asparagus were fresh from the morning’s farmers market. Pecorino Toscano and a little truffle oil were fished from the refrigerator and were the necessary finishing touches for this rustic and delicious appetizer.

Asparagus Crostini tf

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

Makes 16

16 baguette slices, cut 1/4″ thick
2 garlic cloves, lightly smashed
Extra-virgin olive oil

8 asparagus spears, bottoms trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon truffle oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup shaved mild Pecorino cheese (Pecorino Toscano)

Prepare crostini:

Preheat oven to 400 F. (200 C). Rub baguette slices with garlic. Lightly brush with olive oil. Arrange on baking sheet and bake until golden brown. Remove and cool.

Prepare asparagus:

Toss asparagus with 1 tablespoon olive oil. Arrange in one layer on baking sheet. Roast under oven broiler until bright green and slightly charred but still firm, 3-4 minutes. Remove. When cool enough to handle cut horizontally in thin slices. If stalks are thick, slice in half lengthwise and cut halves in thin slices. Transfer to a bowl and toss asparagus with truffle oil, lemon juice, salt and pepper. Top crostini with asparagus. Top asparagus with pecorino cheese. Serve.

If you like this recipe, you might enjoy these recipes from TasteFood:

Crostini with Ramps and Pea Shoots
Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps
Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata

or these delicious crostini recipes from the food blogs:

Crostini with Spanish Green Olive Tapenade from Herbivoracious
Caramelized Onion Crostini from For the Love of Cooking
Egg Radish Crostini from The Dinner Files

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Posted in Appetizers, Crostini, entertaining, Vegetarian

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Orrechietti with Prosciutto, Asparagus, Peas and Mint

Posted on April 25, 2010 | 4 Comments

Pasta Peas Prosciutto

It was a good day at the farmer’s market today. Spring is in full force in Northern California.  Baskets of arugula, mesclun, mustard greens and kale flowers vied for attention between tables teetering with asparagus, artichokes, fava beans and sugar peas.  I discovered Elephant Garlic Scapes, nibbled on Venezuelan artisan chocolate, sampled extra-virgin olive oil and a sublime balsamic vinegar.  The sun was strong in the sky after a week of rain.  It was only 8:30 in the morning.

In usual fashion, my money ran out before my eyes and tastebuds tired.  Each time I go to the market I promise myself I will walk through the stalls first – just to look, taste samples, take pictures, and restrain myself from heavy purchases.  Once through I will double back to stock up, saving the heaviest items for last: citrus, potatoes and tubers, bottles of oil, kilos of meat.

In a perfect world.

This time, I made it through two thirds of the market before I had to turn back, my shopping bags bulging, my arms aching from dangling plastic sacks, handbag and camera, everything dusted in a coat of flour from ficelles balancing in the crook of my elbow.  A woman passed me pulling a smart trolley layered with wicker baskets filled with her market harvest, gracefully maneuvering through the crowds, stopping and chatting, tasting, selecting.  I made a mental note to find one of those for myself.

This recipe is inspired by today’s acquisitions and the TasteFood recipe archives:

Orrechietti with Prosciutto, Asparagus, Peas and Mint
Serves 4

6 ounces (170 g.) prosciutto
1 pound (500 g.) asparagus, ends trimmed, cut on the diagonal in 1″ pieces

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 1/2 cups (375 ml.) heavy cream
1 cup shelled English peas
1 cup finely grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper

Additional grated Pecorino Romano for garnish

Preheat oven to 325 F./170 C.  Arrange prosciutto slices on baking sheet.  Bake in oven 15 minutes.  Turn off oven and leave prosciutto in for additional 15 minutes.  Remove.  Break prosciutto into 1/2″ pieces.  Set aside.

Steam asparagus pieces until tender but still firm.  Remove from heat and rinse under cold water; set aside.

In a large saucepan cook pasta in salted boiling water until al dente.  Drain and return to pot.
While pasta is cooking, heat olive oil in skillet.  Add garlic and cook until aromatic but not brown, about 1 minute.  Add stock and cream.  Bring to a boil and reduce to simmer and cook until reduced by a third.  Add peas and cook one minute.  Add asparagus, half the prosciutto, and freshly ground black pepper, stirring to combine.  Add cream sauce to the orrechietti. Stir in 1 cup Pecorino Romano and 1/4 cup mint. Serve immediately. Garnish with additional grated Pecorino Romano cheese, mint leaves and remaining prosciutto.

If you like this you might enjoy these other recipes from TasteFood:

Spring Salad BruschettaBruschetta with Mixed Spring Greens, Lemon and Ricotta Salata






FetaGrilled Feta with Blood Orange, Red Pepper and Mint Salsa



Linguine with Broccolini Linguine with Broccolini, Red Pepper and Prosciutto







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Posted in Bay Area: San Rafael Farmers Market, Breads, Pasta, Rice, Grains, Main Course, Pasta, Wine and food pairings

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Asparagus with Crispy Prosciutto and Tarragon Aioli

Posted on April 8, 2010 | 6 Comments

Asparagus and lemon go hand in hand.  The citrus compliments the grassy, astringency of ripe asparagus while the two seasonal ingredients sing springtime. A luxurious aioli infused with tarragon elevates this dish with a rich and bright creaminess. Just to keep it real, oven-dried prosciutto  is crumbled over the dish adding salty, porky crunch. Be sure not to overcook the asparagus. They should be steamed until bright green, but still firm.

Asparagus Aioli

Asparagus with Crispy Prosciutto and Tarragon Aioli
Serves 4-6 as a side dish or appetizer

Make the Aioli:

2 very fresh large egg yolks*
1 large garlic clove, peeled
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
1/2 cup grapeseed or canola oil
2 tablespoons chopped fresh tarragon leaves
1 teaspoon freshly grated lemon zest

Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized.  Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and whisk in tarragon and lemon zest. Cover and refrigerate until use.

*Due to the slight risk of Salmonella, use only fresh, properly refrigerated and clean Grade A or AA eggs with shells intact, and avoid contact between the opened shell and the whites or yolks.

Prepare the Asparagus:

1 1/2 pounds asparagus, ends snapped off, bottoms cut on the diagonal
sea salt
2 tablespoons extra-virgin olive oil
1/2 lemon
6 prosciutto slices

Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 15 minutes. Turn off oven. Keep prosciutto in oven for additional 15 minutes. Remove and cool.
Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute.  Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry.
Arrange asparagus on a platter. Drizzle with 1-2 tablespoons extra-virgin olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Drizzle Tarragon Aioli over asparagus (or serve on side for dipping.) Break  the prosciutto into shards and scatter over the asparagus.

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Posted in Appetizers, gluten-free, spring, Vegetables and Salads

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In Season: Asparagus and Leek Frittata

Posted on April 5, 2010 | 9 Comments

Fritatta

I was serious when I mentioned that I cannot resist buying asparagus right now. Gloriously firm, upright and grassy-green, they are presently in season in California, and I am doing my best to overdose on these veggie wonders. So far there is no end in sight to my cravings.

Asparagus have an ancient culinary heritage. Popular with the Greeks, Romans and Egyptians, they even have an entry in the oldest surviving cookbook. Nowadays, asparagus are enjoyed in cuisines worldwide. Ripe asparagus are mildly sweet and astringent with a hint of lemon and grass.Their growing season is in the springtime, and they are a good match with other spring ingredients such as lemon, peas, morels and favas. In addition to tasting great, asparagus are healthy to eat. They are low in calories and great sources of vitamins A, B6, E, and K, as well as calcium, magnesium, zinc and folic acid. What’s not to like about all of that?

This is a recipe I prepared over the weekend from the TasteFood archives. As it was Easter, there were handily many eggs in the house, so a frittata was an obvious choice for a light meal. In this frittata, asparagus and leeks are sautéed and combined with fresh eggs, Gruyère and Parmigiano-Reggiano cheese for a rustic yet elegant one dish meal.


Asparagus and Leek Frittata


This recipe is simple to prepare, economical in ingredients and fresh with seasonal produce.  It can be prepared for lunch or an easy dinner.

Serves 4

2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly – about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1″ pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese

Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat.  Add leek and sauté until soft but not turning brown, about 3 minutes.  Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl.  Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper.  Pour eggs over asparagus, gently stirring to distribute evenly.  Cook over medium heat until bottom is set and top is still runny.  Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top.  Place skillet in oven under grill.  Broil until frittata is puffed and golden brown, 2-3 minutes.  Remove and serve immediately or at room temperature.

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Posted in Appetizers, Eggs, Vegetarian

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