Cooking Corner
Spring Asparagus and Onion Frittata By Suzanne Jacobus, Resident since 1993 One of my favorite spring vegetables is asparagus. They are fresh at the markets right now. I bought these from the Danville Farmers’ Market here in town. This is a great recipe for brunch or lunch. I serve it with a fresh green salad or fresh fruit.
Ingredients • • • • • • • • • •
1 pound fresh asparagus 1 medium sized red onion 1 clove garlic 6 Jumbo sized eggs 1 teaspoon Worcestershire sauce 2 tablespoons virgin olive oil 1 tablespoon butter 1 ½ cups grated Gruyere cheese Salt and Pepper Parsley for garnish
Directions:
Clean asparagus and break off tough ends by snapping where they break naturally Coarsely chop onion and garlic Warm olive oil and butter in 9 inch oven proof sauté pan Over medium heat, sauté asparagus, onion, and garlic for 8 to 10 minutes and add Worcestershire Salt and pepper for taste Crack and whip the eggs Pour over the top Add the cheese Cook for 8 to 10 minutes. I lift the eggs with a spatula so some of the moist top runs over to the edges and cooks. Cook until bottom
Finish off your frittata with some fresh parsley
is set and top still wet and moist. Place under a broiler for 6 to 7 minutes until browned on top and mixture has set. Cut into 4 serving and garnish with fresh parsley. I like to serve with some coarsely ground mustard. Enjoy! Suzanne Jacobus Alain Pinel Real Estate sjacobus@apr.com
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2019 4/3/19 MAY 7:52 AM
