“Asparagus inspires gentle thoughts…” - Charles Lamb
A breath of Spring is stirring in the air. The blossom has started to bedeck the fruit trees, first the almonds and the plums, then more slowly the rest of them. Magnolias are dressed in pink and white and the freesias, jonquils, hyacinths and daffodils are all blooming. The days are longer now and the garden is beginning to grow ever more green. The first Spring vegetables are out and what better than to use some of them in a delicious and easy dish? Here is a frittata using the artichokes, asparagus and Spring onions that are characteristic of the season.
Artichoke and Asparagus Frittata
Ingredients
Ingredients
3 tablespoons unsalted butter
1/3 cup chopped spring onions
1 teaspoon salt
400 g asparagus, tough ends snapped off, spears cut diagonally into 2 cm lengths
3 artichokes
6 large eggs, lightly beaten
1/2 tsp ground mace
1/2 tsp chopped dried thyme
Pinch of ground sage
Freshly ground pepper to taste
1 cup shredded Gruyére cheese
1/3 cup chopped spring onions
1 teaspoon salt
400 g asparagus, tough ends snapped off, spears cut diagonally into 2 cm lengths
3 artichokes
6 large eggs, lightly beaten
1/2 tsp ground mace
1/2 tsp chopped dried thyme
Pinch of ground sage
Freshly ground pepper to taste
1 cup shredded Gruyére cheese
Method
Prepare the artichokes by taking the leaves off, until you reach the tender heart. Quarter and remove the choke. Put into water that has had a lemon juiced into it (to prevent browning). Cut each quarter into half.
Blanch the artichokes for a few minutes and then drain.
Blanch the asparagus pieces for a few minutes and drain.
Heat butter into a 30 cm oven-proof frying pan over medium-high heat. Add onions and cook, stirring occasionally, until they soften and cook, about 3 minutes. Add artichokes, stir well and cook for a few minutes. Add the asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in the beaten eggs into which you have stirred the herbs and spices, and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven grill.
Sprinkle cheese over eggs and put in oven to grill until cheese is melted and browned, about 4-6 minutes. Remove from oven and slide frittata onto a serving plate. Cut into wedges to serve.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
Prepare the artichokes by taking the leaves off, until you reach the tender heart. Quarter and remove the choke. Put into water that has had a lemon juiced into it (to prevent browning). Cut each quarter into half.
Blanch the artichokes for a few minutes and then drain.
Blanch the asparagus pieces for a few minutes and drain.
Heat butter into a 30 cm oven-proof frying pan over medium-high heat. Add onions and cook, stirring occasionally, until they soften and cook, about 3 minutes. Add artichokes, stir well and cook for a few minutes. Add the asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
Pour in the beaten eggs into which you have stirred the herbs and spices, and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven grill.
Sprinkle cheese over eggs and put in oven to grill until cheese is melted and browned, about 4-6 minutes. Remove from oven and slide frittata onto a serving plate. Cut into wedges to serve.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
yummmmmmmmmmmmmmmmmm I like to eat asparagus and am sure this recipe is delish to eat :-) Dropping by from FF
ReplyDeletehttp://www.homecookingwithjessy.com/my-little-girls-first-time-to-eat-at-jollibee/
Dropping this time from FTF
ReplyDeletehttp://www.homecookingwithjessy.com/our-snacks-on-board-at-philippine-airlines/
Asparagus!my favorite!!!
ReplyDeleteoh yummmmm!!!! love frittata! haven't tried artichokes though (i don't think we have them around here..but would love to know what they taste like!).
ReplyDeletethanks so much for sharing and linking over at Food Friday!
so sorry for the very late visit....