Frittata Con Asparagi e Cipolle
Eggs aren’t only for breakfast. This is an ideal dish to take to a picnic, as it’s good cold. It can also be served as an appetizer before dinner.
Makes: four to six servings
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
- 1 bunch green asparagus, each spear peeled, trimmed, and cut into three pieces
- 6 tbs. extra-virgin olive oil
- 2 cups finely sliced white onions
- 10 medium eggs
- 3/4 cup freshly grated Parmesan
- 2 tbs. finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Directions
- Cook the asparagus chunks in boiling salted water until soft, 10 to 12 minutes (or less, if you prefer a firmer texture). Drain well.
- Warm half the olive oil over medium heat in a 10-inch ovensafe pan and cook the onions until soft but not brown, about 10 minutes. Add the cooked and drained asparagus.
- Beat the eggs in a bowl and mix with the cheese, parsley, and salt and pepper to taste.
- Add a little more oil to the pan, then pour the egg mixture over the onions and asparagus. Cook gently until it solidifies on the bottom, about 10 minutes. Use a spatula to gently loosen the base of the frittata from the sides, which allows some of the liquid mixture to hit the base of the pan and set.
- When there is no more liquid left, put a plate over the top of the pan and invert the frittata onto the plate. Add the remaining oil, then slide the frittata back into the pan, uncooked side down. Brown the other side, about five to six minutes.
- Serve hot or cold.
Tip: If flipping the frittata is too tricky, you can finish it under a broiler.
Tip: Salting the water will prevent nutrients from leaching out of the asparagus while it’s boiling.
Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.
