Here is the recipe (re-published) for in-season asparagus as requested on Facebook.
The lovely green spears were in Realmont market today at reasonable prices.
I bought a kilo of straight ones for Friday dinner with our guests, arriving from the USA.
A second of less than perfect (less expensive too) specimens–asperges tordues (twisted)–to make this very simple frittata for lunch.
I have five eggs left in the pantry and a red onion. Add some cheese and seasoning–and there you have the ingredients!
Something different to do with this vegetable with a relatively short-lived season and a use for the cheaper spears with the less than perfect appearance.
- 250gms/8oz asparagus spears–prepared weight–ie tough ends removed and sliced on the diagonal into smallish pieces
- 1 red onion–peeled and halved and sliced
- 3 tbs olive oil
- 5 eggs–beaten
- 2oz grated parmesan cheese
- salt and pepper
Serves 2 to 4 people
Soften the onion in the olive oil until it begins to caramelize a little–10 to 15 minutes
Add the asparagus pieces and mix in adding some salt and a twist or two of pepper.
Cook the mix over a gentle heat until the asparagus begins to soften. I like them to retain a little bite–about 10 minutes.
Let this cool.
Then ease into the beaten egg mix.
Fold in the cheese and check the seasoning.
Heat a tablespoon of oil in a 81/2 inch pan to hot–and fold in the egg mix and spread it evenly.
You can use a 10″ pan of course but the frittata will be thinner.
Immediately turn the heat down to the lowest and cook for 30 minutes.
There should be just a small pool of liquid left on top.
Finish it under a grill for 30 seconds.
Be careful taking the pan out of the oven–it is very hot, as I was reminded when the pan touched the side of my hand by accident–ouch!
Loosen the frittata round the edges of the pan with a fish slice or spatula and ease it out onto a favorite platter.
“High on the DING scale!” said Meredith.
Robin Ellis 
Thank you for this really seasonal recipe and also for the lovely photographs of how it should look – I’m going to have a go and make it for supper tonight – I have been looking at the Cornish asparagus piled up in the local shop and wishing I could think of something more imaginative to do with it apart from just serving it with butter – which isn’t really a supper!
Love the recipes Robin.Just about to make this…mouth already watering.Cheers
Sent from my Samsung Galaxy smartphone.
Yum. Two bunches in my fridge…we dont have the luxury of 2 versions 2 prices except organic/not!
That is definitely on my ‘to do’ list! Lovely with a tomato salad and perhaps a green one too. (I’m rather heartened to see that your oven looks remarkably like mine!!)
Mmmm I know what dinner will be tonight! I have freshly gathered eggs from my friends Jill and Gary’s hens, plus some leftover fresh asparagus begging to be used in a dish like this. Thank you, Robin and Meredith.
Thank you. We cooked this today and it is absolutely delicious.
I would like to get in contact, do you have an address I could contact please? I have no way of knowing if any of my messages get through to you.
Best wishes
Shawdian GBS Diane Uttley Isle of Wight
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Reblogged this on homethoughtsfromabroad626.
Nice 👌🏻
This looks good enough to even squander straight asparagus for a frittata and not wait for the off-chance of “asperges tordus” being available.
Back in the day when I didn’t have an oven, a friend gave me a great tip for making frittata. Instead of putting it in the oven when you get to the little pool of uncooked egg stage, you cover the pan with a lid or with a plate for the last few minutes. A great standby for when you have no oven or if your pan cannot be placed in the oven.
I think the plate trick is to turn it over and return it to the pan for a minute or so.
Thank you for sharing this, Robin. Asparagus is a favorite and it’s prime time for it here. (I’ve made that touch-the-hot-handle mistake too!). Question — in an American electric oven, how hot should that last 30 seconds be? Should it be on broil or another temp. I’ll definitely give this one a try!
It should go under a hot grill for about a minute. Not too long or it will dry out.
Dinner at your house sounds so wonderful. I have a recipe question: I’ve seen frittata recipes where the veg are in the pan cooking and the eggs are poured on top of the veg. Your way is to pour the veg into the eggs, mix, and then pour the whole thing into the pan. Is there a benefit to doing it this way? Thank you for all the spring time posts, love reading them!
The benefit is that the eggs don’t start to cook too quickly–if the veg are hot they will start to scramble the eggs.
Frittata is a slow cooked omelette.
Thank you for your answer, Robin. I love learning more about the basics of cooking.
Hi Robin
I’m late to here so apologies. Frittata an Italian classic! My favourite is with courgettes but we’ve had it with asparagus too and very nice. From where my mum comes in Italy they have a day when they make a huge frittata consisting of 200 eggs flavoured with loads of mint. I wasn’t keen on the mint version. Glad to see the addition of parmeggiano it really adds to the flavour. Ciao!
Hi Stefania and GO FRITTATAS!–a great Italian way with eggs.
Hi Robin, indeed a great vegetarian dish and if you need any tips on cooking Italian food let us know as mum is a fab cook. Cheers!
I shall seriously bear that in Mind–thanks!
As the asparagus season is upon us I used the spears that came in my organic vegetable box to make this for supper for my wife.
The frittata was absolutely delicious and my wife loved it, so now off to get some more asparagus for next weekend.