Asparagus frittata, I know, without wild asparagus it’s not the same, especially the good ones I used to pick myself in the woods when I lived in the countryside with my parents, but as they say, you have to make do, and yes, years later, I can confirm that cultivated asparagus frittata is really excellent, I’d eat it even once a week, the problem is convincing my husband to eat asparagus, I don’t know why but he’s always hated them, maybe because I’d leave him alone at home with my folks and during harvest season I’d escape to the woods, how I loved those solitary walks in the lush spring nature. I know I always get nostalgic when I talk about home, every time I go back the time is never enough, but let’s get back to the asparagus frittata recipe, shall we go to the kitchen and make it together.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Asparagus Frittata Ingredients
- 10.5 oz asparagus
- 4 eggs
- to taste olive oil
- to taste salt
- to taste grated cheese
Tools for Making Asparagus Frittata
- 1 Pan
- 1 Bowl
- 1 Fork
- 1 Plate
Steps to Prepare Asparagus Frittata
Let’s start by cleaning the asparagus. The simplest way is to break the asparagus by hand starting from the tips and continuing until they are tender, discarding the end part which is tougher but great for broths and soups.
Cook the asparagus in a pan with a little olive oil, add a pinch of salt and let them brown over medium heat for a few minutes to flavor.
Then add half a cup of water, turn the heat to low, cover with a lid, and let cook for about 8-10 minutes until soft.
In a bowl, mix the eggs with salt and grated cheese, add the cooked asparagus, and stir.
Pour the bowl’s contents into a non-stick pan greased with olive oil, or if you prefer, you can cook the frittata in the oven, in the microwave, or even in an air fryer if you have one.
Cook the frittata in the pan on low heat with a lid. Let the eggs set slowly, and when they are firm enough, flip with a plate and cook the other side for a few minutes more. Our asparagus frittata is ready to serve.
Great to enjoy hot between two slices of bread. Perfect cut into cubes to serve for a buffet or aperitif.
If you like, you can enrich the frittata with salami and melting cheese, like smoked scamorza.
