Although it is officially Spring, it definitely does not feel like it here in Boston. It feels like we’ve gotten more snow in the past month than we did all winter! I am ready for the warmth and sunshine and will welcome Spring with open arms whenever it decides to make an appearance.
In the meantime, let’s pretend it’s nice outside and start embracing the Spring produce that’s popping up in the grocery stores. Although you can find asparagus pretty much year round these days, something about it just screams Spring to me.
Most of the time, I prefer to keep things simple and cook asparagus with some olive oil, salt, pepper and a bit of lemon juice. Shaved asparagus pizza is a Springtime favorite in our house and so is asparagus milanese (asparagus + fried egg + Parmesan cheese = simplicity at it’s finest!)
With Easter coming up, I thought it would be a great idea to incorporate asparagus into a frittata. Frittatas can be eaten anytime of the day, but I think they work especially well for brunch. They are extremely versatile and come together in just a few simple steps. I absolutely love this combination of asparagus, shallot and gruyere cheese, but feel free to play around with the ingredients based on what you have available and what you enjoy most.
Serve it warm or room temp with some greens and perhaps a crusty baguette. The perfect Easter brunch dish in my book 🙂
- 1 Tablespoon olive oil
- 1 shallot, diced
- Salt and black pepper
- ½ pound (or ~14 spears) asparagus, woody ends trimmed and cut into 1 inch pieces
- 12 large eggs
- ½ cup lowfat milk
- 1 cup gruyere cheese, shredded
- Optional Garnish:
- 2-3 asparagus spears, shaved (see note below)
- Preheat oven to 350 degrees. Heat olive oil in a 12 inch nonstick ovenproof skillet over medium heat. Add shallot, pinch of salt and black pepper and cook until softened, about 5-7 minutes.
- Add the asparagus and cook for 5 minutes, stirring occasionally.
- Meanwhile, whisk the eggs and milk in a large bowl. Stir in ½ cup of the cheese.
- Pour the egg mixture over the asparagus and shallot, shaking the pan to evenly distribute mixture.
- Cook the frittata, without stirring, until edges begin to set, about 5 minutes.
- Sprinkle the remaining ½ cup of cheese over the eggs and transfer the skillet to the oven. Bake until the frittata is golden brown and the center is set, about 25 minutes.
- Remove from oven, top with shaved asparagus and serve.
*To shave the asparagus into thin slices, hold each spear by the woody bottom end and run a sharp vegetable peeler along the stalks from bottom to top.