Asparagus Frittata – tastes of Spring
Spring has finally struck Sydney, and those organic eggs and vegies delivered to me only hours previously were begging to be eaten. The asparagus was first on the list, any longer in the fridge and these tender tendrils would start to resemble the woody, tough and wrinkled bunches on sale at the supermarket.
But what to do with them? I didn’t want to adorn them too much, or cooking them much at all. I tossed up poaching some eggs and gently steaming the asparagus, but that seemed like too much work. Asparagus frittata though, this idea was a winner.
Let the ingredients speak for themselves. Cook quickly and lightly. That is what spring vegetables are all about. After the dreary depths of winter, these fresh new shoots and tender and wonderfully flavourful that they require little seasoning.
A recipe isn’t necessary – I just fried some garlic and onions, then beat and seasoned the eggs with their impossibly orange yolks. Heat up some oil, add the asparagus, fry for a second, then pour the eggs and onions in. Stir like for scrambled eggs, then let set. Don’t cook for too long though, the organic eggs are wonderful left a little runny.
Turn out and eat with crunchy seeded toast, and maybe a dressed green salad.
Note: This post is my entry to Eating with the Seasons – SEPTEMBER hosted by Maninas.