Soft asparagus frittata to enjoy either hot or cold, instead of making it in the classic frying-pan, we baked it in the oven, less messy and fluffy all the same.

Serves 3-4, Preparation 10 mins, Cooking about 20 mins

  • 450 g asparagus
  • 7 free-range eggs
  • 2 generous tablespoons of grated Parmesan cheese
  • 1 teaspoon salt and 1 teaspoon ground black pepper
  • a couple of minced mint leaves
  • EVOO – Extra Virgin Olive Oil, for oiling baking dish
  • Optional: chunks of string cheese you prefer, we chose Smoked Scamorza

Method

Beat the eggs vigorously with 2 tbsp of grated Parmesan cheese, salt and pepper, minced mint leaves, cheese chunks and set aside.

Wash the asparagus and cut tips and set aside. Tie the asparagus tightly with kitchen string.

Hold the asparagus with the tips up in a tall, narrow saucepan, or better yet, use the asparagera pot – a long pot for cooking asparagus – boil in lightly salted water. for about 10 mins.

Tip: Test for tenderness, if the stalks are soft and not flaky, they are cooked.

Drain the asparagus, place it quickly under cold running water to stop it cooking. You can cut the stalks into small pieces or leave them whole, add them to the eggs mixture.

Preheat the oven to 180 C, 350 F, Gas 4.

Lightly oil a round or rectangular baking dish, as you prefer. Pour in the mixture. Bake the asparagus frittata in fan oven for about 18-20 minutes 180 C, placing it on a the bottom of the oven so that it doesn’t brown too quickly on the surface.

Serve the asparagus frittata either warm or cold.

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