Please take my word for it, eggs and asparagus go together, like peanut butter and chocolate, like peas and carrots, like me and Thomas :)
I’ve been making this frittata for years…for breakfast, lunch and dinner. I’m not biased. I like a nice pancake dinner once
a week in a while.
Start with the asparagus…When you’re buying asparagus, it should be straight and plump looking with compact tops.
Wash and bend the asparagus to where it naturally snaps. Cut into 1 inch sized pieces. You’ll need about ten stalks for this recipe.
Bring asparagus to a boil and leave for a minute or two. Drain and run under cold water.
While the asparagus is coming to a boil, chop a quarter of an onion and saute in olive oil until transparent.
Grease a 9 inch pan. Place the blanched asparagus, sauteed onion, 2 Tbs of grated parmesan cheese and some salt and pepper into the pan.
Scramble six eggs and stir into the asparagus mixture.
Bake until set in a 350 degree oven for 15-20 minutes.
Cut into wedges and enjoy :)
We had frittata, homefries and sweet potato waffles for dinner last night with absolutely no leftovers!