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I made this asparagus frittata last spring while in Rome. Allesandro, my friend and produce vendor in Campo de Fiori, the huge open air produce market in the historical center of Rome, showed me wild asparagus he had foraged the night before. It took him all night to collect 2 kilos.
That’s Allesandro in video episode showing me those skinny wild asparagus that quickly went into a frittata for my mates back in our apartment near Piazza di Spagna.
I found some really thin asparagus at the farmers market. They reminded me of the frittata I made in Rome and I had to make it here in San Francisco.
I roasted the asparagus with olive oil and sea salt to intensify its bright flavor. This is a thinner frittata than I usually make because I want the egg mixture to just hold the asparagus together and let the concentrated springtime flavor shine.
Serve frittata as a part of your antipasti or as a light lunch or dinner with a salad and a hunk of crusty bread. When I’m not in the mood to cook frittata is my go to recipe. It’s ready to eat in less than 30 minutes. Buon appetito!
Put the asparagus on a cooking sheet and drizzle with 1 tablespoon of olive oil and a sprinkle of sea salt. Toss the asparagus to cover them all with the oil.
Roast in the oven until the asparagus begins to brown, about 8 minutes. Turn them at least once.
Take the asparagus out of the oven and when cool cut them on the diagonal in 2-inch pieces. Set the asparagus aside.
Add the eggs to a large bowl and beat them well.
Add the asparagus, parsley, grated cheese, ½ teaspoon sea salt and ¼ teaspoon black pepper and mix all the ingredients well.
Put a 9-inch cast-iron or saute pan over medium-high heat and add 2 tablespoons of olive oil. Swirl the olive oil so it coats the sides of the pan well to avoid the sides of the frittata from sticking.
When the oil starts to ripple the add the egg mixture to the pan. Reduce the heat to medium-low.
As the frittata begins to set stir the bottom of the frittata with a fork. With a spatula lightly pull the edge of frittata away from the side of the pan. Genly slide the spatula under the frittata. Be sure the frittata is loose and moves easily when you shake the pan.
Place a plate over the pan and flip the pan so the frittata ends up on the plate.
Slide the frittata back in the pan.
Finish cooking the frittata until it is solid.
(If you don’t want the flip the frittata, finish cooking it in a 375 degree oven until the top sets and browns.)
Slide the frittata onto a serving plate and serve immediately or at room temperature.
Spring is taking hold so I thought I’d make something to celebrate, an egg pie with tender, thin asparagus.
Actually “La Squadra”, is gathering at my house for lunch. My Rome and Naples traveling companions and I need to finish planning our final week in Campania next month.
The frittata is part of my antipasti course, along with buffalo mozzarella from Campania and thinly sliced cappocolo cured locally. We could be in either Roma or Napoli. This spring egg pie is popular in both cities. It’s popular with me too.
Don’t be intimidated. Making a frittata is not that hard. You can watch me making a frittata. If you don’t want to flip the frittata just finish it in the oven.
Frittata is a tasty antipasto or serve it with a salad and it’s lunch.
The golden frittata crust is nutty. The parmigiano perks up the tender, moist interior. The grassy, sweet asparagus scream spring has arrived.