Food + Drink Mum

Check out our quick and easy Asparagus Fritata

Check out our quick and easy Asparagus Fritata

A few years ago a spear of asparagus was something you got on the side of a posh meal. But that is no more as now it’s abundant and makes a great addition to an everyday meal. 

Used as an ingredient one bunch can be the major part of a family meal. Here is one of our favourite asparagus recipes for you to tray at home

Asparagus and new potato frittata with soft cheese and chives
Serves 4

200g asparagus, trimmed
6 small new potatoes cooked and cubed
1 tbsp olive oil
Salt and cayenne pepper
Nutmeg, freshly grated
5 large eggs, beaten
125g soft cream cheese
30g parmesan, finely grated
2 tsp chives, chopped
small amount of butter, for frying

• Thinly slice the asparagus spears on the diagonal. Warm the olive oil and butter in a non stick frying pan, add the asparagus and the potato cubes and season with salt, cayenne pepper and a pinch of nutmeg. Cook gently over a low heat until the asparagus is tender and lightly coloured and the potatoes taken on a golden broken colour.

• Meanwhile In a mixing bowl, beat together the eggs, cream cheese, parmesan and chives until smooth.  Add them to frying pan turn down the heat to low and begin bringing in the frothing edges to the liquid centre of the pan using a spatula.

• Continue to gently lift the more cooked parts of the frittata, allowing the liquid egg to slip underneath them until a happy, soft and curd-like medium has evolved. This should take around 2 minutes.

• Slide the frittata on to a plate and allow to cool a little before serving with a dressed green salad
The Vegetarian Option by Simon Hopkinson (Quadrille)

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