Seasonal Recipe Box: Spring

Asparagus Frittata

Ingredients:

• One bunch asparagus
• 1 large or two small leeks
• 4-6 eggs from family farm chickens, or 1-2 goose eggs
• 1/4 cup cream, half-and-half, or whole milk (from a family dairy, of course)
• 1/4 cup grated cheese such as cheddar or monterey jack, or crumbled feta (cheese is optional)
• 2 tablespoons butter
• salt and pepper
• nutmeg

Procedure:

Break off tough ends of asparagus. Cut asparagus into 2-inch lengths (on the bias) and steam or blanch in boiling water until barely tender -- just a couple of minutes. Remove from heat and allow to cool quickly (or plunge in ice-water).

Slice leeks in thick rounds and put in a bowl of cold water and mix to get the dirt out.

Melt butter in an oven-safe skillet (cast iron or stainless steel), and when it's hot lift the leeks out of the water in handfuls and put in the pan. Saute over medium heat until just soft.

Meanwhile, mix together the egg(s) with cream, milk, or combination.

Add a generous amount of salt and pepper, and a grating of nutmeg.

(Because I buy farm fresh eggs, I always taste my raw egg mixture and don't worry about salmonella -- this way I can taste whether it's salty enough. For my palate, the egg mixture should be salty enough to taste the salt, yet not overly salty...)

Add the asparagus to the pan and pour the egg mixture over, then add in the cheese, pressing it gently into the eggs. Let cook on stovetop over low heat a few minutes, and then transfer to a low oven (about 300 - 325 degrees) until the eggs are just set. (You can also finish under a broiler, as long as the pan isn't too deep and you keep a close eye to make sure it doesn't burn).

Remove from oven and slice and eat, served with salad and good bread, and maybe new potatoes.

If asparagus isn't in season yet where you are, you can make this recipe using winter greens such as kale or chard. Just cut greens into ribbons, and instead of blanching, add them (washed) to the sauteed leeks and saute until tender. Then proceed with eggs. Especially good with feta!